Lentil Salad with Poached Egg Recipe
Today I offer improvisation for your consideration) I really wanted to try small black lentils, and I wanted to have breakfast and eat an egg… It turned out to be a very tasty, healthy and hearty breakfast)
Servings
1
Cook Time
40minutes
Servings
1
Cook Time
40minutes
Ingredients
Instructions
  1. First, boil the lentils. We will cook according to the instructions, for 20 minutes, in salted water with the addition of thyme and rosemary. Then take out the greens, onions and let the lentils cool slightly.
  2. Also for the salad we will need vegetables: radishes and peeled carrots, which we cut into slices, olive oil, balsamic vinegar, cottage cheese with natural yogurt and toasted toast.
  3. A festive serving option, for example, a favorite Sunday brunch)) Put lettuce leaves on a plate, fry on top of a slice of bread, and then use a serving ring (which can be made with a plastic bottle or tin can). Spread a quarter of the lentils down, which we previously mixed with cheese and yogurt, then half of the vegetables, a little salt, sprinkle with olive oil and balsamic vinegar, and a quarter of the lentils on top, leave until serving.
  4. So, when everything is ready, we carefully remove the rings and place the egg on top even more carefully, add a little salt and serve with hot tea. Well, if it’s easier, then mix the lentils with vegetables, sprinkle with olive oil and balsamic vinegar, add salt, egg on top.
  5. Ready!
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