Lukewarm bean salad with poached egg

Ingredients for 1 servings:

• 200 g runner beans or bush beans, or half and half)
• 1 shallot(s)
• 1 garlic clove(s)
• some savory
• 1 tsp capers
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tbsp vegetable stock
• 20 g pine nuts
• salt and pepper
• 1 egg(s), fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with a slice of bread a delicious vegetarian dinner

Clean and slice the green beans. Dice the shallot and garlic. Sauté both in a pan in a little oil. Add the bean pieces and simmer with the lid on over low heat. In the meantime, make a dressing with olive oil, vinegar, vegetable stock, salt, and pepper. Toast the pine nuts in a dry pan. When the beans are cooked, mix with the dressing and capers and set aside. Now bring a pot of water with a good splash of vinegar to the boil. Poach the egg in it. To serve, sprinkle the pine nuts over the beans and place the egg on top. Serve with baguettes of white bread.