Pea and Bean Salad with Poached Eggs

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Pea and Bean Salad with Poached Eggs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 31 min.
Ready in

Ingredients

for
4
Ingredients
300 grams
thick Beans
250 grams
250 grams
4 sprigs
3 tablespoons
1 teaspoon
1 teaspoon
25 milliliters
25 milliliters
freshly ground Pepper
4 tablespoons
4

Preparation steps

1.

Blanch beans and peas in salted boiling water, about 5 minutes. Immediately drain and plunge into ice water. Pinch beans between forefinger and thumb to open pods. Remove beans.

2.

Rinse and blanch snow peas in salted boiling water, about 2 minutes. Immediately drain and plunge into ice water. Rinse basil, shake dry and strip leaves from stems.

3.

To make dressing: Whisk together sherry vinegar, mustard, sugar and both types of oil. Season with salt and pepper. Mix drained vegetables and basil with dressing.

4.

In a large pot, bring water, vinegar and a dash of salt to boil. One by one, break eggs into a ladle and gently slide into the water. Reduce heat to low and simmer about 4 minutes (the yolk should still be runny).

5.

Divide vegetable salad among plates. Lift eggs gently from the water, drain and place on top of salads. Season with pepper.