Poached egg on green beans with ravigote sauce

  • serves 4
  • Easy

Our best veggie starter: wonderfully acidic ravigote sauce with a kick of Dijon mustard over a poached egg and green beans, on the table in just 15 minutes. To keep your egg whites firm with perfect edges use really fresh eggs and a little vinegar in the boiling water.



  • green beans 200g, trimmed
  • extra-virgin olive oil 3 tbsp
  • red wine vinegar 1 tsp
  • Dijon mustard 2 tsp
  • capers 1 tsp, chopped
  • flat-leaf parsley chopped to make 2 tbsp
  • tarragon a handful, chopped
  • shallot 1, finely chopped
  • white wine vinegar 1 tbsp
  • eggs 4


  • Step 1

    Blanch the beans in salted water until al dente. Drop into iced water, drain and toss in 1 tsp of the oil. Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking. Stir in the capers, herbs and shallot.

  • Step 2

    Just before serving, reheat the beans. Bring 5cm of water to a simmer in a shallow pan with the white wine vinegar. Crack each egg into a cup and gently slide into the pan. Cook for 3-4 minutes until set.

    Remove with a slotted spoon and drain on kitchen paper. Divide the beans between 4 plates, top with an egg and pour dressing over each.

Nutritional Information

  • Kcals 183
  • Carbs 2.2g
  • Protein 8.9g
  • Fat 15.5g
  • Salt 0.48g
  • Saturates 3g
  • Fibre 1.3g