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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
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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.
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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