Creamy bean salad with soft-boiled egg


  • Prep Time10 mins
  • Total Time20 mins
  • Makes2 Servings
Creamy bean salad with soft-boiled egg

Creamy bean salad with soft-boiled egg.
Photo, Jodi Pudge.

Chatelaine Triple Tested


  • 2 eggs

  • 250 g green beans, trimmed

  • 1 tbsp lemon juice

  • 1 1/2 tsp lemon zest

  • 1 garlic clove, minced

  • 1/8 tsp salt

  • 2 tbsp vegetable oil

  • 1 roasted red pepper, diced

  • 1/2 113-g log plain goat cheese, crumbled

  • 4 cups baby mixed greens


  • Bring a large saucepan of water to a boil. Add eggs and boil 4 to 5 min. Remove eggs and plunge into a bowl filled with cold water. Add salt to boiling water in saucepan, then add beans. Cook until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.

  • Whisk lemon juice with zest, garlic and salt in a large bowl. Whisk in oil. Stir in red pepper and goat cheese. Add beans and toss to evenly coat. Divide greens among two plates. Top with green-bean mixture. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.

Nutrition (per serving)

Calories 342, Protein 16g, Carbohydrates 16g, Fat 26g, Fibre 5g, Sodium 662mg.