Vegetable Medley with Poached Egg (Menestra)
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Ingredients
- 4 large eggs
- 200 g fine green beans, trimmed
- 2 carrots, cubed
- 100 g frozen peas
- 200 g tinned artichoke hearts, drained and halved
- 2 garlic cloves
- 150 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 235 kcal
- Protein
- 12.9 g
- Carbohydrate
- 10.2 g
- of which sugars
- 4.4 g
- Fat
- 14.1 g
- of which saturates
- 3.2 g
- Fibre
- 6.3 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the carrots in salted boiling water for 4 minutes, add the green beans and cook for a further 4 minutes, then add the peas for a final minute. Drain.
- 2
Heat the olive oil in a large pan and fry the garlic for a minute, then add the drained vegetables and artichoke hearts and the vegetable stock.
- 3
Simmer for 5 minutes until everything is tender and glossy with the stock. Season to taste.
- 4
Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.
- 5
Spoon the vegetables into bowls and top each with a poached egg to serve.
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