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Add a photoServings: 2
Ingredients
- Â Â Half clove garlic
- 2 x Poached Large eggs
- 1 tsp Dijon mustard
- Â Â Flour, egg and breadcrumbs for breadcrumbing
- 2 Tbsp. Creme fraiche
- 1 Tbsp. Red wine vinegar
- 125 gm Cooked french beans, (4oz)
- 2 x Tomatoes, peeled, seeded and cut into strips
- Â Â Good extra virgin olive oil
Directions
- Pass the Large eggs very carefully through the flour, egg and breadcrumbs and then set aside. Combine the garlic, creme fraiche, mustard and vinegar in a bowl, season and add in a little warm water if too thick. Toss the beans and tomato with the dressing. Deep fry the Large eggs till golden brown. Put the salad on two plates, place an egg on top and drizzle some oil around the edge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 2 servings | |
| Calories 344 | |
| Calories from Fat 77 | 22% |
| Total Fat 8.72g | 11% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 147mg | 6% |
| Potassium 1244mg | 36% |
| Total Carbs 46.05g | 12% |
| Dietary Fiber 17.4g | 58% |
| Sugars 4.11g | 3% |
| Protein 22.02g | 35% |
