Shaved eggs and bean salad 

Cook + prep time: 25 mins

Serves: 4 

 Ingredients :  

• 4 eggs
• 500g green beans, tailed
• 200g rindless streaky bacon, chopped
• 2 French shallots (or half a small red onion), finely sliced
• 1 clove garlic, crushed
• 2 tsp Dijon mustard
• 1 ½ tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and pepper

Method:

1. Bring a large pan of water to the boil and cook eggs for 6-7 minutes or until medium. Place eggs into cold water to prevent further cooking. Cool and peel.
2. Blanch green beans in boiling water for 3 minutes. Refresh in cold water. Drain well. Transfer to a salad bowl.
3. Cook bacon in a frying pan until golden and crisp. Toss through beans.
4. Combine French shallots, garlic, mustard and vinegar together in a small bowl. Mix well. Whisk in olive oil until thick and thoroughly combined. Season with salt and pepper to taste. Drizzle ¾ of the dressing over the beans and bacon. Toss to mix well.
5. Grate eggs over the top of the salad. Drizzle with remaining dressing. Serve immediately.

Recipe courtesy of Australian Eggs