Summer greens with bacon and feta

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.

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.

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.

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