Warm or cold, this simple selection of ingredients tastes fresh and perfect for a simple spring meal.
Yield: 2
Fennel, Green Beans and Quinoa With Eggs and Anchovies
Ingredients
- 3 Tbsp butter
- 1 small fennel bulb, thinly sliced
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 500g green beans, blanched
- 4 eggs
- Drizzle of olive oil
- 8 anchovy filets
- Sliced green onions, to garnish
Instructions
- In a skillet, over medium heat, melt the butter. When melted and beginning to brown, add sliced fennel and season, to taste, with salt and pepper. Cook, tossing often until the fennel is soft and brown and begins to taste a bit sweet. Remove from heat.
- Bring a pot of water to a boil and have a bowl of ice and water on hand. Once the pot is boiling, drop the eggs in and adjust the heat so that the pot is on a gentle simmer. Cook eggs for 8 minutes, then remove from the pot and place the eggs into an ice bath to cool. Once cool enough to handle, carefully peel the eggs.
- Toss the fennel, green beans and quinoa together and season, to taste, with salt and pepper. Then drizzle with olive oil. Divide the quinoa mixture between two plates, then slice the eggs in half and place on top of the quinoa. Top each egg with an anchovy filet and sprinkle with sliced green onions.
