My runner beans are almost ready for cropping and in the past I have just used them as a side or in casseroles. I was delighted to find this recipe in a Good Food mag and the runner beans are the star of the dish.
Serves Four as a main meal
8 ozs runner beans, washed, trimmed and sliced 8 rashers smoked streaky bacon chopped into small pieces 1 tbsp white wine vinegar 4 eggs 2 romaine lettuces, cut into large pieces 8 ozs cherry tomatoes, halved
For the Dressing: 2 tsp dijon mustard 1 tbsp red wine vinegar 3 tbsp olive oil
1. Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 minutes until tender Drain and tip into iced water.
2. Fry the bacon in a dry pan until crisp, add the beans to the bacon then remove from the heat.
3. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Dress and toss the beans and bacon with the lettuce and tomatoes, check for seasoning. Pile the salad on to the plates, top with the poached eggs and serve.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!