Green beans with anchovy & soft egg

Green beans with anchovy & soft egg

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(1 ratings)

10 mins work


Serves 6
A simple, healthy dish that tastes superb

Nutrition and extra info

Nutrition: per serving

  • kcal151
  • fat13g
  • saturates2.2g
  • carbs3g
  • sugars0.4g
  • fibre2g
  • protein6g
  • salt0.43g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  1. Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.

  2. Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.

  3. 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.

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Comments, questions and tips

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7th Feb, 2017
I use a third of the ingredients and serve for myself as a light lunch or dinner. Simple yet elegant
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