Poached Egg on Green Beans with Ravigote Sauce

The French have been at it for centuries thankfully, any country that decrees a list of fundamental sauces known as the 5 mother sauces gets our vote. Those players being Béchamel, Espagnole, Velouté, Hollandaise, and Tomate.

Turning a few paltry ingredients into an unctuous sauce is a ubiquitously French art form.

Salsa verde, Mornay, au poivre, mayonnaise, to name but a few enviable ‘daughter sauces’. The silky, spiky stunner that is Ravigote sauce shows the rest of us that even green beans and an egg can make a fabulously tasty lunch. Erm, Amen?

15 minutes | serves 2 | 183 kcals per serving | easy



150g green beans

2 free range, organic eggs

3 tbsp extra-virgin olive oil

1 tsp red wine vinegar

2 tsp Dijon mustard

1 tsp capers

2 tbsp chopped flat-leaf parsley, plus garnish

1 tbsp chopped tarragon

1 shallot, finely chopped


First up, the dressing. Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking. Chop the capers a little and stir in with the herbs and shallot.


Put to one side for a mo while blanching the beans for 1-2mins in salted boiling water until al dente. Drop them into iced water to stop them cooking and keep the bright green they’ve got going on right now. Drain and toss in a little bit of the oil and put a lid over them in the colander to keep them warm.

Then get a large frying pan on the go, ¾ fill with water and bring to a rolling boil. Crack each egg into a little cup and gently slide into the pan. Give the water a few seconds to get back up to the boil before lowering the second egg in. Cook for 3 minutes which will give you a half set yolk.

Remove from the pan with a slotted spoon and gently transfer to a sieve sitting on some kitchen paper. This sounds like a right palaver I know, but I always get bits of kitchen paper stuck to the eggs if I put them directly onto the paper, so this saves time in the long run. Whack the warm beans on 2 plates, top with an egg each and pour dressing over both. Garnish with a little roughly chopped parsley and serve.

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