Today’s Tasty Pick: Poached Egg, Smoked Fish and Green Bean Salad

Happy Choose Day, family!

What a beautiful day to be alive—and even better, today I choose you, and I truly appreciate you choosing me too. That alone makes today special.

Now that we are here together, let’s begin our daily food moment. Today’s star is: Poached Egg, Smoked Fish, and Green Bean Salad.

Yes, we are doing eggs again—but let’s be honest and kind to our pockets. Times can be tight, and many of us are stretching what we have while waiting for payday. That’s exactly why eggs are such a blessing: simple, affordable, and always reliable.

The best part? This recipe uses ingredients you likely already have at home, so no extra pressure—just good, comforting food.

Now, let me show you how to bring it all together.

How to make Poached Egg, Smoked Fish and Green Bean Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Cost per recipe: Serves 4 for under R100

Ingredients:

• 4 eggs
• Salt and pepper
• 1 lemon
• 2 handfuls fine green beans
• ½ red onion, sliced into rings
• 200 g packet cooked smoked fish fillets
• Handful dill, finely chopped
• Olive oil, for drizzling

Method:

1. For the poached eggs, fill a saucepan with water until about 8 cm deep. Add 5 ml (1 tsp) salt. Bring to a simmer over medium heat until small bubbles rise from the base of the pan.
2. Zest half of the lemon (reserve for serving). Cut the lemon into wedges and add the juice of the zested wedges to the water (reserve remaining wedges for serving).
3. Stir water in one direction to create a gentle whirlpool. Working with 1 egg at a time, crack an egg into a small bowl. Slide the egg from the bowl into the centre of the whirlpool, as close to the water as possible. Cook for about 3 minutes for a soft yolk, without stirring. Use a slotted spoon to remove the egg and drain on kitchen towel. Season with salt. Repeat with the rest.
4. Cook the beans in the same saucepan for 2-3 minutes until bright green. Drain. Season with salt and pepper.
5. Remove the skin and bones from the fish. Flake.
6. Pack the beans, fish, onions and eggs on a platter. Scatter with dill, oil as well as the reserved lemon zest and wedges.

Tip: Use smoked Snoek or Mackerel for a South African twist or Kipper as a budget friendly alternative.

*The image and recipe were supplied by The South African Poultry Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Biltong and Egg Salad