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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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On the way home from a recent trip to England, I picked up in the airport bookstore a copy of BBC Good Food Magazine. This publication has some beautiful recipes in it. This is one of them. I guessed from the picture of the recipe that runner beans are the same as our green beans, so that is what I used. The recipe also calls for anchovies, of which I am not a fan. I substituted bacon bits. Ingredients:
2 eggs |
500 g runner beans, topped, tailed and halved lengthwise |
1 tablespoon olive oil |
3 ounces white bread, whizzed to rough crumbs (use a good quality bread) |
1 garlic clove, crushed |
1 bunch chives, snipped |
4 anchovy fillets, chopped |
4 tablespoons sunflower oil |
1 tablespoon extra virgin olive oil |
1 teaspoon english mustard |
Directions:
1. Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 minutes.
2. Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4 to 5 minutes or until just tender and very bright green.
3. Meanwhile, whisk the dressing ingredients together and season with salt and pepper.
4. Cool the eggs under cold water, then peel.
5. Heat a frying pan and add the olive oil.
6. When hot, tip in the bread crumbs and whole garlic clove.
7. Stir for about 3 minutes until toasted and golden, and just infused with the garlic.
8. Chop the eggs, chives and anchovies and mix together.
9. Toss the beans with the dressing while still warm, then scoop onto a serving dish.
10. Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.
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