Haricots Verts With Poached Eggs And Tarragon Vinaigrette Recipe

Name: Haricots Verts With Poached Eggs And Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large eggs, divided; 1 1/2 tablespoons tarragon vinegar; 3/4 teaspoon Dijon mustard; Salt; Freshly ground black pepper; 1/4 cup grapeseed oil or vegetable oil; 1/4 cup extra-virgin olive oil; 1/3 cup packed tarragon leaves; 1 lb haricots verts, trimmed; 1 1/2 teaspoons distilled white vinegar; 1/3 cup shelled roasted pistachios, coarsely chopped

Servings: persons

7 large eggs, divided
1 1/2 tablespoons tarragon vinegar
3/4 teaspoon Dijon mustard
Salt
Freshly ground black pepper
1/4 cup grapeseed oil or vegetable oil
1/4 cup extra-virgin olive oil
1/3 cup packed tarragon leaves
1 lb haricots verts, trimmed
1 1/2 teaspoons distilled white vinegar
1/3 cup shelled roasted pistachios, coarsely chopped

1
Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.
2
Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; puree until dressing is smooth and green. Set aside.
3
Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.
4
Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.
5
Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 large eggs, divided, 1 1/2 tablespoons tarragon vinegar, 3/4 teaspoon Dijon mustard, Salt, and more.

Yes, Haricots Verts With Poached Eggs And Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Haricots Verts With Poached Eggs And Tarragon Vinaigrette

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