Ingredients
- 400g trimmed green beans
- 3 large free-range eggs
- 2 tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon mustard
- pinch sugar
- 5 tbsp olive oil
- 6 anchovy fillets, halved
Method
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Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
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Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.
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Whisk together the vinegar, mustard, sugar, oil and a little salt and pepper in a small bowl. Divide the beans between 6 plates. Halve the eggs and set one half on each pile of beans, topped with a couple of anchovy halves. Drizzle over the dressing and some freshly milled black pepper, then serve.