-
Slice the potatoes, there is no
need to skin them, then cook in boiling salted water until
tender, about 20 mins, adding the beans halfway through.
Drain well then toss in 1 tbsp olive oil.
-
Boil the eggs for 3 - 5 mins,
drain, cool and shell. Quarter, deseed and chop the
tomato. Heat the remaining oil in a frying pan. Fry the
lardons until crisp and turning brown. Add the tomato and
heat through briefly.
-
Divide the potatoes and beans
between two plates. Stir the basil and vinegar into the pan
and heat through briefly, then spoon over the salad. Cut
the eggs in half and sit them on top.
|
DAILY
DINNERS 
