Ingredients Jump to Instructions ↓

  1. 100g (4oz) fine French beans or sliced runner beans

  2. 200g (7oz) mixed, podded peas and broad beans

  3. 150g (5oz) lightly smoked bacon pieces

  4. 4tbsp vinaigrette dressing

  5. 100g (4oz) baby plum tomatoes, halved

  6. 100g (4oz) feta cheese, diced

  7. Small handful fresh young mint leaves

  8. 4 small eggs

Instructions Jump to Ingredients ↑

  1. Put a large pan of water on to boil. Drop in a few of the mint leaves then add the French beans. Return to the boil and bubble for 2-3 mins before adding the broad beans and peas. Return to the boil and bubble for a further 5 mins.

  2. Remove the vegetables with a slotted spoon and drain well in a colander. Return the water to the boil, drop in the four eggs and immediately take the pan off the heat and set aside.

  3. Now place a wok over a high heat. As soon as it's very hot, add the bacon pieces and stir-fry for 2-3 mins until they are golden and beginning to crisp. Remove to a plate with a slotted spoon. Add 2tbsp of vinaigrette to the fat in the pan, let it sizzle, then add all the vegetables with the tomatoes and mint. Stir-fry for 2 mins then add the feta cheese and remaining vinaigrette dressing.

  4. Serve the stir-fried greens with a poached egg on top.


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