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Green bean & tomato salad with poached egg recipe

Green bean & tomato salad with poached egg recipe

5 ratings

An easy breakfast, brunch or light lunch this recipe is simple but totally stunning. Serve the perfect poached egg atop your dressed green beans and nestle in juicy halves of cherry tomatoes. What a treat! See method

  • Serves 4
  • 10 mins to prepare and 9 mins to cook
  • 145 calories / serving
  • Healthy


  • 200g green beans, trimmed
  • 250g mixed cherry tomatoes
  • 2tbsp extra virgin olive oil
  • 1tbsp red wine vinegar
  • salt
  • pepper
  • 4 eggs

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.

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