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Recipe by olive magazine

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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.
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.

Per serving

183 kcalories, protein 8.9g, carbohydrate 2.2g, fat 15.5 g, saturated fat 3g, fibre 1.3g, salt 0.48 g

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Ingredients

• 200g green beans , trimmed
• 3 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp capers , chopped
• 2 tbsp chopped flat-leaf parsley
• a handful tarragon , chopped
• 1 shallot , finely chopped
• 1 tbsp white wine vinegar
• 4 eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 200g green beans , trimmed
• 3 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp capers , chopped
• 2 tbsp chopped flat-leaf parsley
• a handful tarragon , chopped
• 1 shallot , finely chopped
• 1 tbsp white wine vinegar
• 4 eggs

Per serving

183 kcalories, protein 8.9g, carbohydrate 2.2g, fat 15.5 g, saturated fat 3g, fibre 1.3g, salt 0.48 g

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