It was too good not to star in a comeback recipe. Yep, I’m talking about the pour-and-shake tahini sauce I came up with recently. The first time around, I drizzled it over roasted Brussels sprouts and broccoli ; this time, I included it in a decidedly savory breakfast. You just can’t beat the satisfying umami-ness of the lemon, tahini, and mustard. (If you’re thinking this sounds too savory for breakfast, think of the Scots enjoying kippered herring first thing in the morning. Not to mention the Japanese penchant for sushi at any time of day — breakfast, lunch, or dinner.) And seeing as you can refrigerate this simple sauce for a week, you might as well make it ahead of time and then enjoy it for breakfast!
Green Beans & Poached Egg with Lemon-Tahini Sauce
Fill a medium saucepan halfway with water and bring to a boil. Add trimmed green beans, reduce to medium-low, and simmer uncovered for 5 minutes. Drain promptly. While the beans are simmering, bring another half-full saucepan of water to boil. Crack in an egg (preferably from pastured hens), reduce heat to medium, and simmer uncovered for 3 minutes, occasionally stirring the water ever-so-gently to make sure that the egg doesn’t stick to the bottom of the pan. Scoop away any foam that rises to the top and discard. With a slotted spoon, lift poached egg up out of the water and hold for a few seconds to let the water drain away. Place atop simmered and drained green beans and drizzle with lemon-tahini sauce.* Serve immediately. Tip: makes a great lunch, too!
* The sauce consists of equal parts tahini, fresh lemon juice, and mustard (I prefer stone-ground mustard, particularly Eden’s organic stone-ground mustard). Shake all three ingredients together in a tightly closed screw-top jar and add a drizzle or two of water to create a pourable consistency. Sauce can be refrigerated for up to a week.