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For the dressing

Nutrition: per serving

  • kcal283
  • fat21g
  • saturates3g
  • carbs15g
  • sugars4g
  • fibre3g
  • protein9g
  • salt0.78g
    low

Method

  • step 1

    Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 mins. Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4-5 mins or until just tender and very bright green. Meanwhile, whisk the dressing ingredients together and season with salt and pepper. Cool the eggs under cold water, then peel.

  • step 2

    Heat a frying pan and add the oil. When hot, tip in the breadcrumbs and whole garlic clove. Stir for about 3 mins until toasty and golden, and just infused with the garlic. Chop the eggs, chives and anchovies and mix together.

  • step 3

    Toss the beans with the dressing while still warm, then scoop onto a serving dish. Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.3 ratings

pollyw43

Excellent recipe to uses glut of garden beans. I use chopped up bacon not anchovies (as we don't like them) and no vinegar

kathrynholmes

In the dressing that is - sorry!

kathrynholmes

A star rating of 4 out of 5.

I'm pretty sure that the 1tbsp of Virgin Olive Oil, should read 1tbsp of vinegar. That's how I make it and we love it!

irmgard2

A star rating of 4 out of 5.

Very nice and just the ticket to get some veg into my veg-hating husband!

janbomyers

A star rating of 4 out of 5.

Nice. Be sure to use really fresh runner beans.

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