Lentils And Scrambled Eggs Recipes

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

BAKED EGGS WITH LENTILS

Steps:

• Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
• Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
• Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
• Preheat oven to 400 degrees.
• Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
• Serve at once, garnished with the parsley sprigs.

GREEN LENTIL SOUP WITH SAFFRON SCRAMBLED EGGS

Steps:

• Heat the oil in a heavy pan, then add the onion and sweat until it is softened (about 2 minutes).
• Add the garlic and chilis, and cook until fragrant.
• Add the lentils, allspice, honey, lemon juice and zest, and stock. Season with salt and pepper, then bring to a boil.
• Lower the heat, and simmer for about 45 minutes, until the lentils are very tender.
• Remove from the heat and add the cilantro leaves. Let rest, uncovered, for 10 minutes.
• Use a blender or food processor or immersion blender to puree the soup.
• Taste, and add salt or pepper as needed. If the soup is too thick, add a little more stock or water to thin it.
• Gently combine the eggs, saffron, cream and salt and pepper to taste.
• Melt the butter in a skillet over low heat, add the eggs, and cook until they are very softly scrambled.
• To serve, bring the soup back to a boil, then pour into serving bowls. Top with a spoonful of the scrambled eggs, and if desired, garnish with a few cilantro leaves and a drizzle of extra virgin olive oil.

LENTILS WITH EGG AND GREENS

Steps:

• Heat a skillet over medium-high, then coat with olive oil. Add onion and carrots and cook until softened. Add lentils and season with salt and pepper. Heat through. Divide among plates. Saute garlic. Add greens and cilantro and stir to wilt; season and add to plates. Fry eggs in olive oil. Serve eggs over greens and lentils.