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


  • 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.


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