I love making this for lunch or dinner. It is so easy to prepare and ready in under 15 minutes. .
2 tbsp rice bran oil
1 shallot, thinly sliced
1/4 tsp sweet paprika
2 handfuls green beans, sliced lengthways
2 large free range eggs
1 tbsp sesame seeds, toasted
In a small frypan gently toast sesame seeds over a low to medium heat. They should be lightly golden and smell amazing. Remove from pan and set aside.
In a small frypan filled with water, bring to the boil. Add 1 tsp vinegar and a pinch of sea salt.
Reduce to a simmer.
In a large frypan heat the oil. Gently cook the shallots until soft and translucent.
Add the paprika and cook until starting to crisp up.
Add the beans and cook for a further 4-6 minutes until the beans are al dente.
Add the two eggs to the fry pan, cook for 2-3 minutes. Remove with a slotted spoon and gently dry on a clean tea towel.
Arrange the beans on a plate, top with the poached egg and toasted sesame seeds. Season with sea salt and freshly ground white pepper.