Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
Meanwhile, boil the eggs for
4 mins, then cool under running cold
water. Crack and remove the shells.
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.