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    You are in: Home / Recipes / Broad Bean and Asparagus Salad With Poached Egg Recipe
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    Broad Bean and Asparagus Salad With Poached Egg

    Broad Bean and Asparagus Salad With Poached Egg. Photo by threeovens

    1/1 Photo of Broad Bean and Asparagus Salad With Poached Egg

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    I'mPat's Note:

    Saving this one as very shortly we should have some broad beans to pick and it looks like a deliciously healthy brunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
    2. 2
      Toss through the mint leaves.
    3. 3
      Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
    4. 4
      Combine the 4 dressing ingredients and then toss through the salad vegetables.
    5. 5
      Poach your eggs and serve individually on top of a serve of the salad.

    Ratings & Reviews:

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    Nutritional Facts for Broad Bean and Asparagus Salad With Poached Egg

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.4
     
    Calories from Fat 317
    65%
    Total Fat 35.2 g
    54%
    Saturated Fat 5.1 g
    25%
    Cholesterol 186.0 mg
    62%
    Sodium 534.0 mg
    22%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 10.9 g
    43%
    Sugars 6.3 g
    25%
    Protein 20.6 g
    41%

    The following items or measurements are not included:

    beans

    sherry wine vinegar

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