|30 ml||olive oil — or avocado oil|
|10 ml||wholegrain mustard|
|10 ml||apple cider vinegar — or lemon juice|
|salt and freshly ground peper|
|5-6||baby marrow — cut into ribbons with a vegetable peeler|
|100 g||green beans — halved diagonally|
|125 ml||frozen peas — rinsed|
|60 ml||fresh mint — coarsely torn|
|4-6||eggs — soft fried, boiled or poached|
For the veggies:
Mix 20 ml (4 tsp) of the oil with the mustard and vinegar or juice and season to taste. Set aside.
Heat the rest of the oil in a large frying pan over medium heat and sauté baby marrows until just soft. Add beans and fry for a few more minutes.
Stir in peas and the oil mixture then season to taste.
Stir in the mint and serve immediately with the eggs of your choice.
For poached eggs:
Place water and 15 ml (1 tbsp) vinegar in a small saucepan. Bring to a rolling boil.
Crack an egg into a cup. Stir the water in the saucepan to make a small whirlpool. Pour egg into the whirlpool and stir once or twice to prevent it from sinking. The white should stay around the yolk, but cook quickly.
After a few minutes, spoon it out. Make sure that the yolk is not overcooked but still runny.
Drain on a paper towel and serve immediately. Repeat with more eggs, one at a time.
Any green veggies are delicious in the dish. Use spinach, broccoli or asparagus when in season.
Use Italian parsley or coriander leaves with, or instead of, the mint. You can also add bacon.