1.
Cook the green beans in boiling water for 10 minutes until they are al dente. Strain and plunge into iced water to keep their bright green color. Put in the fridge to cool.
2.
Halve the cherry tomatoes and add to the cold green beans. Add the Parmesan cheese, spring onion and walnuts.
3.
To make the vinaigrette with
Modena balsamic vinegar and
extra-virgin olive oil, cook all the ingredients together in a saucepan over a low heat for around 5 minutes, strain the basil leaves, set aside to cool and add the green beans.
4.
Serve with a poached egg on top. To cook the egg, simply bring some water to the boil in a saucepan, swirl a spoon around to create an eddy and crack the egg into the middle. Cook for around 3 minutes for a fully cooked white and a soft, runny yolk.