Green Beans w Dill Vinaigrette & Egg
Takes 15 mins – Serves 3 to 4
A spectacular meatless main event or the ultimate wingman for almost any chunk of meat or seafood. Say no more.
- 2 to 3 good handfuls of green beans, lightly blanched and sliced down the centre
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ cup olive oil
- ¼ cup finely chopped fresh dill
- 2 soft boiled eggs
In a large mixing bowl add mustard, white wine vinegar, olive oil, salt, pepper and fresh dill. Season heavily as the dressing needs to season the beans - whisk until combined. Add cut, blanched beans to dressing and gently toss to coat in vinaigrette. Garnish beans with 2 soft boiled eggs.
How to boil eggs
Place eggs in a heavy bottom pot and slightly cover with cold water. Bring water to a boil. Once water comes to boil remove pot from stove. Remove eggs from water and run under cold water after 3 mins. For hard center eggs leave for 5 or more mins.