- 400g trimmed green beans
- 3 large free-range eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon mustard
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 anchovy fillets, halved
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
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.