This is a beautiful, quick and easy recipe. Perfect for a light Meatless Monday dinner or to try this weekend for lunch. Many people are intimidated to try making poached eggs and aioli. I say if you are going to go for it let’s make both! It’s actually very simple.
Here are some tips:
*Fresh Aioli uses raw egg yolks. Be very careful when using raw eggs. Use caution with children, the elderly and during pregnancy. Buy only the freshest eggs and buy certified organic. Wash your hands often. Most bacteria already resides on the shell of eggs and sickness begins when that bacteria touches the interior of the egg when cracked or from our hands.
At my local Whole Foods organic, cage free, free roaming eggs cost almost $7.00 a dozen! Those are the kind of eggs I want to use but they are expensive. At my local farmer’s market I can have a conversation with the actual farmer. I stress I am using the eggs raw. I have the opportunity to ask questions and even look at pictures of how the chickens are raised. Then he picks out the freshest dozen. All of this reminds me why Big Industry continually has massive recalls. I have the opportunity to buy quality eggs and converse with the farmer for only $3.00. What a deal!
*For Egg Poaching: Take your time and don’t get frustrated! The directions below give you perfect poached eggs. If you have never poached eggs before read the steps all the way though. Have everything you need handy on the counter. Timing is everything. The white vinegar helps the egg white form and keeps it from spreading though the pot so you don’t end up with something that looks more like egg drop soup!
Let me know how it goes! Enjoy!
Green Beans with Poached Egg & Lemon Aioli
1 Pound Green Beans (any variety, I prefer Blue Lake Green Beans)
6 Eggs, Very Fresh and organic, at room temperature (4 whole for poaching plus 2 egg yolks* for aioli sauce)
½ Lemon, juice and zest (remove zest before juicing)
1 Cup Extra Virgin Olive Oil
1 Garlic clove, peeled
1 Teaspoon White vinegar
Pinch of salt and pepper
Optional: Décor salt such as volcanic or Hawaiian red (as pictured)
1/2 Cup Shallots, finely chopped
6 Tablespoons rice vinegar (Specialty or organic stores)
1 1/2 Teaspoons Dijon mustard
1 1/2 Tablespoons olive oil
Wisk all ingredients except olive oil in a bowl until smooth. Slowly add olive oil and wisk until combined. Set aside.
Poaching Green Beans:
Fill a small saucepan with water half way. Add a pinch of salt. Bring to a boil.
Add green beans and cook for 4-5 minutes. Beans should remain bright green in color.
Remove from heat, drain immediately under cold running water. Transfer to a bowl and place in fridge.
To make Aioli:
In a food processor add garlic, lemon juice, pinch of salt and pepper, egg yolks. Pulse until smooth (only a few seconds).
With motor running slowly add in olive oil. Blend until smooth. Do not over process. If the consistency is too thick to drizzle you can add 1 teaspoon of cold water.
Add lemon zest.
To Poach Eggs:
Use a wide but shallow saucepan. Fill at least 3 inches with water. Bring to a boil then reduce heat to a simmer.
Add white vinegar.
Crack each egg and individually place in a ramekin or small cup.
Slowly drop in one egg. With a spoon guide the egg white back towards the yolk.
Repeat process with each egg.
Turn off heat and cover pan with a lid. Let sit for 4 minutes.
Assemble green beans as directed below.
Remove from pan with a slotted spoon. Place on top of green bean salad.
While eggs are poaching remove green beans from fridge.
Add shallot dressing. Toss to coat.
Divide evenly between 4 plates.
Place poached eggs on top.
Drizzle with Lemon Aioli.
Sprinkle with decorative salt.
*RAW EGG WARNING
The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food borne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell…”
A great reference with step by step photographs for egg poaching on Simply Recipes.
All recipes © Laura Dove