Haricots Verts with Poached Eggs and Tarragon Vinaigrette

By mirandavoegeli

Ingredients

• Haricot Verts:
• 1 pound haricot verts
• 1 1/2 teaspoons distilled white vinegar
• 6 large eggs
• 1/3 cup shelled roasted pistachios
• Tarragon vinaigrette
• Tarragon Vinaigrette:
• 1 large egg
• 1 1/2 tablespoons tarragon vinegar
• 3/4 teaspoon dijon mustard
• 1/4 cup grapeseed or vegetable oil
• 1/4 cup extra virgin olive oil
• 1/3 cup packed tarragon leaves
• Tarragon Vinegar:
• 1 1/2 cups dry red wine
• 1 1/2 cups cider vinegar
• 2 cups fresh tarragon leaves, washed and drained
• Fresh tarragon sprigs, washed and drained

Details

Servings 6

Preparation

Step 1

Make Tarragon Vinegar:

In a saucepan over low heat, scald the wine and vinegar, but do not boil. Put the tarragon leaves in a sterilized 1 quart jar and slowly pour the hot wine mixture over them.

Seal tightly and store in dark place for 3 weeks. Strain and pour into sterilized bottles, adding some washed and drained fresh tarragon sprigs. Makes 3 cups.

Make Tarragon Vinaigrette:

Generously cover egg with cold water in a small saucepan. Bring to a boil, then simmer, uncovered, for 3 minutes. Transfer to an ice bath and let stand 5 minutes. Carefully peel off shell.

Blend vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Stream in oil until emulsified. Add egg and blend until combined. Add tarragon and puree until dressing is smooth and green.


Make Haricot Verts:

Cook haricots verts in a medium pot of boiling, salted water uncovered until just tender (6-8 minutes). Transfer to ice bath to cool. Pat dry. Toss with 1/3 cup vinaigrette.

Add vinegar to boiling water. Poach eggs at a bare simmer, 2-4 minutes. Transfer to paper towels to drain. Season with salt and pepper.

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