Archives for May, 2014

Eggs-tra, Eggs-tra, read all about it!

I’m gonna say a word that most of you most likely don’t want to hear after the Easter holidays…’Eggs..’ (Not the chocolate variety mind, so step away from the kids leftover Easter eggs now)… but really folks you won’t beat these for simplicity, versatility, taste and all round bang for your buck -  both in terms of nutrition and money.

OK, so advance apologies for the eggy puns. But these are egg-ceptionally easy dishes and perfect for brunch, lunch or a light dinner. I have to admit that these were my wife’s idea. We had a bit of an egg-stravaganza in our house recently.  This week, we ended up with 6 packs of eggs in the fridge. The weekly shop combined with generous neighbours who have their own hens called for a few egg inspired dinners. Read more →

Warm Runner Bean Salad with Poached Egg

Warm Runner Bean Salad with Poached Egg
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 1 pack fresh runner beans
  • Parmesan Cheese
  • 4 Eggs
  • Lemon (1 tbsp Juice and Zest)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper

  1. In a pan of boiling water, cook the runner beans. This should only take 2 mins as you want them to be on the raw side of crunchy.
  2. In a separate pan of boiling salted water, poach the eggs. I normally swirl the water with a spoon and then drop in one egg at a time. This will take about 3-4 mins as you want the egg yolk to remain runny.
  3. Mix the lemon juice, oil, zest, salt and pepper to make a dressing.
  4. Toss the runner beans in the dressing while still warm.
  5. To serve, place the runner beans on a plate, top with grated parmesan, then 2 poached eggs, and sprinkle with cracked black pepper and salt.