Green beans with eggs and shallot vinaigrette

Green beans with eggs and shallot vinaigrette

Yield: 2

As a light meal or a hearty side, simple blanched beans with a vinaigrette are delicate and satisfying. Topping this clean salad with a slightly runny egg adds more depth and a bit of luscious fat for a straightforward dish that really shines.


  • Salt and pepper, to taste
  • 1 lb green beans, trimmed
  • 1 tbsp grainy mustard
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 shallot, finely chopped
  • 2 eggs


  1. Bring a large pot of water to a boil and season liberally with salt. While you’re waiting for the water to boil, whisk together mustard, lemon juice, olive oil, honey and shallot. Season to taste with salt and pepper.
  2. Once the water is boiling add the green beans and cook for 1 minute. Use tongs or a slotted spoon remove the beans and rinse under cold water until fully cooled. Bring the water back to a boil and place the eggs in the pot. Boil for 5 minutes. Remove from pot and run under cold water until cool enough to handle. Carefully peel.
  3. Divide dressed beans between two plates and top with eggs. Season with salt and pepper.