Poached egg on green beans with ravigote sauce

Name: Poached egg on green beans with ravigote sauce
Total time: 15 min
Ingredients: green beans 200g, trimmed; 3 tbsp; red wine vinegar 1 tsp; Dijon mustard 2 tsp; capers 1 tsp, chopped; chopped to make 2 tbsp; tarragon a handful, chopped; shallot 1, finely chopped; white wine vinegar 1 tbsp; eggs 4

15 minutes
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.

December 19, 2014 at 2:28 pm

Ingredients

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

Method

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.