Breakfast Lentils With Poached Eggs Recipes
BREAKFAST LENTILS WITH POACHED EGGS
Enjoy a bowl of flavorful, rustic, hearty Red Lentils cooked in a tasty tomato sauce with a perfect Poached Egg on top - all ready in under 20 minutes. I will show you how to make fool-proof poached eggs in the microwave - you'll never go back to stove-top poached eggs.
Provided by Kate
Time 20m
Number Of Ingredients 8
Steps:
- In a 2.5-3 quart sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking (see recipe notes). Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.
- Use a microwaveable bowl or container that is wide enough for the number of eggs you will be poaching. Add enough water to the bowl so that the water comes up a couple of inches in the bowl - you will need the eggs to be completely submerged in the water.
- Gently crack the eggs right into the water. Carefully transfer the bowl to a microwave oven. Microwave the eggs on medium or high power. You will need to play around with the timing a little. For 2 eggs, I recommend starting at 1 minute and 30 seconds, then checking the eggs and microwaving 30 seconds at a time until the eggs reach your desired level of done-ness. For 4 eggs, start with 2 minutes and then microwave 30 seconds at a time until they are cooked to your liking. Use a slotted spoon to gently remove the eggs from the water and serve over the hot lentils. Season with salt and pepper.
Nutrition Facts : Calories 255 kcal, Carbohydrate 35 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 424 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
WARM LENTIL SALAD WITH POACHED EGGS
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
- In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.
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