Poached egg on green beans with ravigote sauce
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
Ingredients
- 200g green beans, trimmed
- 3 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp capers, chopped
- chopped to make 2 tbsp flat-leaf parsley
- a handful tarragon, chopped
- 1 shallot, finely chopped
- 1 tbsp white wine vinegar
- 4 eggs
Method
- STEP 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.
- STEP 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.
