Green bean & tomato salad with poached egg recipe

  • Serves 4
  • 10 mins to prepare and 9 mins to cook
  • 145 calories / serving
Add this recipe to your binder.
Healthy PC greenbeantomatosaladwithpoachedegg He

Cook the green beans in boiling salted water for three minutes or until just tender, then drain and refresh under cold running water. Dry on kitchen paper and set aside.

Cut the tomatoes in half and place in a bowl. Add the green beans. Whisk together the olive oil and vinegar with a little salt and pepper and pour over the beans and tomatoes.

Heat a little water in a pan and crack the eggs, two at a time, into the water. Poach for three minutes to give a soft centre. Remove from the water with a slotted spoon and drain on kitchen paper. Repeat for the remaining eggs. Portion out the beans and tomatoes onto plates and top each one with a poached egg. The runny yolk will help create a dressing.

  • Ingredients

  • 200g green beans, trimmed
  • 250g mixed cherry tomatoes
  • 2tbsp extra virgin olive oil
  • 1tbsp red wine vinegar
  • salt
  • pepper
  • 4 eggs
  • Energy 600kj 145kcal 7%
  • Fat 12g 16%
  • Saturates 2g 12%
  • Sugars 3g 3%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 3.5g Protein 7.7g Fibre 2.2g


Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.