Poached egg on green beans with ravigote sauce
Show off food to impress your friends without breaking the bank
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
- 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.
- 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 3.0g, fibre 1.3g, salt 0.48 g
Recipe from olive magazine, March 2008.
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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 3.0g, fibre 1.3g, salt 0.48 g
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