GREEN BEAN AND POACHED EGG SALAD
Portions : 4 - Preparation : 15 minutes - Cooking : 5 minutes
Ingredients
- 800 g (27 oz) green beans
- 15 ml (1 tablespoon) baking soda
- 75 ml (5 tablespoons) olive oil
- 60 ml (4 tbsp.) fresh goat's cheese
- 1 garlic clove, minced
- 45 ml (3 tablespoons) white or red balsamic vinegar
- ¼ bunch chives, snipped
- 4 Québec eggs
- 30 ml (2 tablespoons) white vinegar
- 8 slices bacon, cooked crisp and chopped
- ½ Romaine lettuce
- salt and freshly ground pepper to taste
Preparation
- In a pot of boiling, salted water, add the baking soda and green beans. Cook for 3 minutes.
- Meanwhile, prepare a bowl of iced water to cool the drained beans. Set the green beans aside in a bowl.
- In a bowl, whisk together olive oil, fresh goat's cheese, garlic, balsamic vinegar, chives, salt and pepper. Check seasoning, pour over green beans and toss.
- Break each egg into a small container.
- In a saucepan of simmering water, add a little salt and the white vinegar.
- Place each egg, 1 at a time, in the simmering water and cook for 3 to 4 minutes each.
- Using a skimmer, remove the eggs from the water and place on absorbent paper.
- Divide the green beans, bacon and 1 poached egg between the plates. Lightly season the egg.
