Creamy bean salad with soft-boiled egg

Prep 10 min
Total 20 min
Makes 2 Servings



250 g
green beans, trimmed
1 tbsp
1 1/2 tsp
garlic clove, minced
1/8 tsp
2 tbsp
1/2 113-g log
plain goat cheese, crumbled
4 cups


  • 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.


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