Warm salad of French beans and bacon with poached duck egg and hazelnut butter dressing

Serves 4 Starters and mains

Ang 8558



  • 12 thin pancetta slices
  • 50g butter
  • 75g whole hazelnuts, toasted and lightly crushed
  • 450g French beans
  • 4 duck eggs


Heat a non-stick frying pan over a medium to high heat and fry the pancetta slices for 1-2 minutes on each side, until crisp. remove from the pan and keep warm.

Put the butter into a medium saucepan and heat until melted. Continue to cook until fragrant and nutty brown. add the crushed hazelnuts.

Bring a large pan of salted water to the boil and blanch the beans for 30 seconds. remove from the pan and toss into the hazelnut butter. Keep warm.

Meanwhile, bring a large pan of water to the boil, crack in the duck eggs and poach for about 3 minutes, until lightly set.

Heap the beans onto four plates, top each with three slices of pancetta and a poached egg. drizzle over any remaining buttery dressing, season with cracked black pepper and serve.

Ang 8558


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