Good quality, free-range eggs and bacon are the secret to this simple meal.
Ingredients
| 3 Tbsp | Sour cream |
| 1 Tbsp | Red wine vinegar |
| 2 | Anchovies, finely chopped |
| 1 | Lime, zested and juiced |
| 1 pinch | Sugar |
| 1 | Black pepper, to season |
| 1 handful | Green beans, blanched and sliced |
| 1 bunch | Kale leaves, small |
| 8 rashers | Bacon, grilled, cut into strips (Main) |
| 1 sprinkle | Orange, zest |
| 1 handful | Mint leaves |
Directions
- Make a dressing by mixing sour cream withred wine vinegar. Add anchovies, the lime (zest and juice), sugar and a grind of black pepper.
- Remove the leaves from the stems of the bunch of kale, and cut leaves into strips. Toss together in a bowl with green beans, bacon, orange zest and mint leaves.
- Serve with wedges of soft (or hard if you prefer) boiled egg and the dressing.