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Add a photoServings: 2
Ingredients
- Half clove garlic
- 2 x Poached Large eggs
- 1 tsp Dijon mustard 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 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 175g | |
| Recipe makes 2 servings | |
| Calories 296 | |
| Calories from Fat 56 | 19% |
| Total Fat 6.27g | 8% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 84mg | 4% |
| Potassium 1025mg | 29% |
| Total Carbs 42.68g | 11% |
| Dietary Fiber 16.4g | 55% |
| Sugars 1.86g | 1% |
| Protein 18.46g | 30% |
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