Forget boiling, scrambling or poaching – we’ve reinvented the humble egg to create this versatile family recipe.
Ingredients
- 10 baby coliban (chat) potatoes
- 400g green round beans, topped
- 4 eggs
- 1/3 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 garlic clove, crushed
- 2 teaspoons dijon mustard
- Pinch sugar
- 320g baby egg tomatoes, halved
- 24 cooked prawns, peeled leaving tails intact, deveined
- 1/2 cup olives
Method
- Step 1Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board. Cut in half.
- Step 2Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold, running water. Drain. Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil uncovered for 7 minutes.
- Step 3Drain and cool under cold, running water. Peel and quarter eggs. Whisk the oil, vinegar, garlic, mustard and sugar in a jug until combined. Season with salt and pepper.
- Step 4Divide the potato, beans, egg, tomato, prawns and olives among serving bowls. Drizzle with dressing.
- Low carb
- Low sugar
Nutrition
2346 kj
Energy
30g
Fat Total
6g
Saturated Fat
9g
Fibre
34g
Protein
346mg
Cholesterol
780.55mg
Sodium
6g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For perfectly centred hard-boiled eggs, stir the water constantly as it’s coming to the boil. You can stop once it has boiled.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Taste.com.au
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