- 10 minutes
- 25 minutes
A light springtime brunch or lunch side.
- Adjust oven rack to middle position an preheat to 450 degrees. Toss beans with vegetable oil and season to taste with salt and pepper. Roast green beans for 15 minutes or until beans begin to brown in spots. Then remove and let cool.
- Whisk together lemon juice, olive oil, dijon and red onion and season to taste with salt and pepper.
- Fill a small saute pan with water and bring to a simmer. Break eggs into the water and poach until the whites are set and the yolk is still runny.
- Toss the green beans with the lemon dressing and divide between two plates, top with poached eggs and drizzle with remaining dressing.