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Poached egg on green beans with ravigote sauce

Poached egg on green beans with ravigote sauce

Name: Poached egg on green beans with ravigote sauce
Total time: 15 min
Yield: serves 4
Ingredients: 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

Published: December 19, 2014 at 2:28 PM

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serves 4

Easy

Total time: 15 mins

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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.

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal183
fat15.5g
saturates3g
carbs2.2g
sugars0g
fibre1.3g
protein8.9g
salt0.48g

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.

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