13 Mar Poached Eggs over Green Bean Salad a Lean and Green Recipe
Creamy, protein rich poached eggs top off an easy green bean salad to make an impressive Lean and Green recipe fit for a meal any time! Quick, easy, delicious and full of flavor, it’s made with whole, fresh ingredients and absolutely delicious.
6 eggs, poached (see easy how-to video below!)
2 C steamed green beans
1 C grape or cherry tomatoes, sliced in half
2 T Stacey Hawkins Balsamic Mosto Cotto (do NOT substitute regular Balsamic Vinegar- too acidic for this recipe and will ruin it.)
Trim both stem and tips off green beans. In a medium sized sauce pan, place 1/2 C water, lay beans over top and bring to a boil over high heat. Cover and cook for 2-3 minutes until crisp-tender. Drain water from pot then rinse green beans in cold water to stop cooking. When cool, snip beans in half using your fingers or kitchen shears.
While beans are cooking, add Balsamic, Garlic Oil and Dash to the bottom of a large mixing bowl. Whisk together. Slice tomatoes in half and add to bowl. When beans are done, add them to the bowl as well and then toss to coat.
Poach the eggs. (If you are not sure how, HERE is a great 2-minute video by the BBC that shows how to easily make the PERFECT poached egg.)
While eggs are cooking, place 1/2 the green bean salad on a plate. When the eggs are finished, place 3 eggs on top of the salad and season with additional Dash of Desperation Seasoning and a sprinkle of Balsamic. Serve warm.
Medifast Recipe, Take Shape for Life Recipe, Optavia Recipe and lean and green recipe counts:
3 eggs is 1 Lean portion, 1/2 of the green bean salad is 2 1/2 Green portions, 1 Condiment portion and 1 Healthy Fat portion
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