Green beans with anchovy & soft egg

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
2. Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.
3. Whisk together the vinegar, mustard, sugar, oil and a little salt and pepper in a small bowl. Divide the beans between 6 plates. Halve the eggs and set one half on each pile of beans, topped with a couple of anchovy halves. Drizzle over the dressing and some freshly milled black pepper, then serve.

Per serving

151 kcalories, protein 6g, carbohydrate 3g, fat 13 g, saturated fat 2.2g, fibre 2g, salt 0.43 g

http://www.bbcgoodfood.com/recipes/1914/

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Ingredients

• 400g trimmed green beans
• 3 large free-range eggs
• 2 tbsp sherry vinegar or red wine vinegar
• 2 tsp Dijon mustard
• pinch sugar
• 5 tbsp olive oil
• 6 anchovy fillets, halved

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 400g trimmed green beans
• 3 large free-range eggs
• 2 tbsp sherry vinegar or red wine vinegar
• 2 tsp Dijon mustard
• pinch sugar
• 5 tbsp olive oil
• 6 anchovy fillets, halved

Per serving

151 kcalories, protein 6g, carbohydrate 3g, fat 13 g, saturated fat 2.2g, fibre 2g, salt 0.43 g

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