Title: Deep Fried Egg, French Beans And Tomato Salad
Categories: Thoroughly, Modern, British
Yield: 2 servings

Half clove garlic
2 Poached eggs
1 ts Dijon mustard
Flour; egg and breadcrumbs
; for breadcrumbing
2 tb Creme fraiche
1 tb Red wine vinegar
125 g Cooked french beans; (4oz)
2 Tomatoes; peeled, seeded and
; cut into strips
Good olive oil

Pass the eggs very carefully through the flour, egg and breadcrumbs and
then set aside. Combine the garlic, creme fraiche, mustard and vinegar in a
bowl, season and add a little hot water if too thick. Toss the beans and
tomato with the dressing. Deep fry the eggs until golden. Put the salad on
two plates, place an egg on top and drizzle some oil around the edge.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.