Warm Potato & Green Bean Salad With A Soft Egg
This recipe combines hearty salad potatoes and crisp green beans, tossed in a fragrant olive oil dressing. Topped with lusciously soft boiled eggs and a flavorful tomato and lardon mixture, this dish is a delightful mix of textures and flavors. With a touch of fresh basil and a tangy red wine vinegar drizzle, each bite is a burst of deliciousness.
— Constant Cookbook
Ingredients
- 500g salad potatoes
- 200g green beans , trimmed
- 3 tbsp olive oil
- 2 eggs
- 1 large ripe tomato
- 100g lardons
- 1 garlic clove , chopped
- few basil leaves , shredded
- 1 tbsp red wine vinegar
Instructions
- Slice the potatoes, there’s no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 589 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.9 milligram of sodium
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