The title makes this recipe sound like a lot of work, but it isn’t.

The beans and sourdough will be done in the time it takes to boil the eggs!

If you do not like a runny yoke boiled egg, cook them for an additional two minutes.

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Serves 2

Ingredients

1 baby coz, sliced into thin wedges
1 Spanish onion, sliced
A large handful yellow beans, topped & tailed
3 eggs
3 thin slices sourdough
Garlic-infused olive oil
Salt
Pepper
Olive oil
3 tbsp mayonnaise
Juice ½ lemon juice

Method

Place the eggs in a small saucepan, cover with cold water, and place on the stove over medium heat. Bring to the boil and cook for 3 mins.

Remove the eggs from the water and set aside to cool until they aren’t too hot to handle. Peel and cut in half.

Heat a grill pan over medium heat.

Rub sourdough with garlic-infused olive oil on the grill until there are nice char marks on each side. Remove, slice in half on an angle, and set aside.

Add the beans to the pan with a drizzle of oil, salt and pepper, and grill for 3 minutes, turning a few times.

Place lettuce on a platter with the onion, beans, eggs and sourdough croutons.

Mix mayo and lemon juice, add a good grinding of salt and pepper, and then drizzle over the salad.