Name: Warm potato & green bean salad with a soft egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 500g salad potatoes; 200g green bean trimmed; 3 tbsp olive oil; 2 eggs; 1 large ripe tomato; 100g lardons; 1 garlic clove chopped; few basil leaves shredded; 1 tbsp red wine vinegar

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Warm potato & green bean salad with a soft egg

Warm potato & green bean salad with a soft egg

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.10 ratingsRate

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A satisfyingly seasonal salad

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Alternatives

Complete the dish

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Strawberry & rosewater mousse

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

500g salad

potatoes
200g green bean

trimmed
3 tbsp olive oil
2 eggs
1 large ripe tomato
100g lardons
1 garlic clove

chopped
few basil leaves

shredded
1 tbsp red wine vinegar

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Nutrition: per serving

kcal589
fat37g
saturates8g
carbs46g
sugars7g
fibre5g
protein22g
salt1.9g

Method

step 1

Slice the potatoes, there’s no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
step 2

Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
step 3

Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.

RECIPE TIPS

MAKE IT VEGGIE

Omit the lardons and fry 100g sliced button mushrooms instead.

Recipe from Good Food magazine, June 2006

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A star rating of 5 out of 5.10 ratings

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