Poached egg on green beans with ravigote sauce
Our best veggie starter: wonderfully acidic ravigote sauce with a kick of Dijon mustard over a poached egg and green beans, on the table in just 15 minutes. To keep your egg whites firm with perfect edges use really fresh eggs and a little vinegar in the boiling water.
Ingredients
- 200 g 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
Instructions
- 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.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com