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Lentil breakfast bowl topped with perfectly poached eggs.

Breakfast Lentils with Poached Eggs

A nourishing and heartwarming dish featuring creamy lentils topped with delicately poached eggs, perfect for any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the lentils
  • 1 cup split red lentils, uncooked These lentils cook quickly and become tender.
  • 1 cup vegetable stock (or water) Enriches the taste as the lentils cook.
  • 15 oz can fire-roasted diced tomatoes Creates a hearty sauce that complements the lentils.
  • 1 yellow onion diced Enhances overall flavor with a sweet richness.
  • 1 tablespoon olive oil For sautéing the onions.
  • ¼ cup parsley leaves, finely diced Adds herbal brightness.
For poaching eggs
  • water for poaching Enough to submerge the eggs.

Method
 

Cooking the Lentils
  1. In a 2.5-3 quart saucepan, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until soft and translucent.
Combine Ingredients
  1. Stir in the dry lentils, vegetable stock, and fire-roasted diced tomatoes.
Simmer
  1. Cover the saucepan, reduce heat to low, and allow to simmer for 7-10 minutes until lentils are cooked to desired doneness.
Season
  1. Remove from heat and stir in salt, pepper, and finely diced parsley.
Poaching the Eggs
  1. Use a wide microwaveable bowl filled with enough water to submerge the eggs.
  2. Gently crack the eggs directly into the water.
Microwave
  1. Microwave for 1 minute and 30 seconds for 2 eggs, checking and continuing in 30-second intervals until desired doneness.
Serving
  1. Use a slotted spoon to remove the eggs and place them gently over the hot lentils.
  2. Finish with a sprinkle of salt and pepper.

Notes

For added flavor, consider sautéing garlic or adding smoked paprika. Top with crispy fried shallots or toasted seeds for texture.