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n Per serve: 655kJ; total fat 9.9g (sat. fat 2.2g); protein 10.9g; carbs 3.9g; sodium 242.6mg; GI estimate negligible
1. Bring a medium heavy-based pan of water to the boil. Add beans and asparagus, and cook for 2 minutes or until bright green and yellow, and just tender. Drain. Transfer to a bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug, and season with salt and pepper. Put vegies on 4 serving plates.
3. Bring a small heavy-based pan of water to the boil. Reduce heat to a simmer. Break 1 egg into a teacup. Add vinegar to water and stir water, forming a whirlpool. Gently pour egg into whirlpool and cook for 2 minutes or until eggwhite is cooked and forms a teardrop shape. Transfer egg to a plate. Cook remaining eggs in this way.4. Top each salad with a poached egg and season with black pepper. Drizzle dressing over salads and serve immediately.