Warm Egg Nicoise (LC)

Ingredients

• 2 eggs
• 80g green beans, trimmed
• 1 tsp olive oil
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• Pinch of black pepper
• 5 cherry tomatoes, halved
• 1 baby gem lettuce, quartered
• 5 pitted black olives

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Instructions

1. Bring a pan of water to the boil. Add the eggs and green beans and cook until the eggs are hard-boiled and the beans are tender, about 8-10 minutes.

2. Drain and allow the eggs and beans to cool slightly. Peel the eggs and set aside.

3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, and a pinch of black pepper to make the dressing.

4. Heat a frying pan over high heat. Place the halved cherry tomatoes and baby gem lettuce cut side down and sear for a few minutes until slightly coloured and warmed through. Turn the baby gem so all cut sides are coloured.

5. Arrange the eggs, green beans, olives, and seared vegetables on a plate. Drizzle over the dressing and serve immediately.

Note - You can skip step 4 and serve the tomatoes and baby gem cold.

Lunch

Serves: 1