Skip to main content
Epicurious

Haricots Verts With Poached Eggs And Tarragon Vinaigrette

5.0

(2)

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

7 large eggs, divided
1 1/2 tablespoons tarragon vinegar
3/4 teaspoon Dijon mustard
Salt
Freshly ground black pepper
1/4 cup grapeseed oil or vegetable oil
1/4 cup extra-virgin olive oil
1/3 cup packed tarragon leaves
1 lb haricots verts, trimmed
1 1/2 teaspoons distilled white vinegar
1/3 cup shelled roasted pistachios, coarsely chopped

Preparation

  1. Step 1

    Generously cover 1 egg with cold water in a saucepan. Bring to a boil, then simmer, uncovered, 3 minutes. Transfer with a slotted spoon to an ice bath and let stand 5 minutes. Peel egg and set aside.

    Step 2

    Blend tarragon vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, slowly add oils and blend until emulsified. Add reserved egg and tarragon; purée until dressing is smooth and green. Set aside.

    Step 3

    Cook haricots verts in well-salted boiling water, uncovered, until just tender, 4-8 minutes. Transfer with a slotted spoon to an ice bath, then drain and pat dry. Toss with 1/2 cup vinaigrette.

    Step 4

    Bring 1 1/2 inches water and white vinegar to a boil in a 12-inch skillet. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2-4 minutes. Transfer with a slotted spoon to paper towels to drain. Season with salt and pepper.

    Step 5

    Serve haricots verts sprinkled with pistachios and topped with eggs. Drizzle with some of remaining vinaigrette.

Dan Barber
TagsGreen BeanBean and LegumeVegetableTarragonHerbs & SpicesSideMainLunchBrunchNut FreeGluten FreeKetoVegetarianPoachBlenderEpicurious
Read More
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.