Lentils with spinach and poached eggs
Ready in 15 min1 serving
383kcal · per serving
Protein30.1 g
Carbs21.8 g
Fat16.1 g
Ingredients
- 150 g Lentils, cooked
- 100 g Spinach, cooked
- 20 g Shallot
- 5 g Mustard
- 5 g Olive oil
- 100 g Whole egg
Steps
- Soften the shallot in the oil, add the lentils, mustard and spinach and warm through for 3 min.
- Poach the eggs for 3 min in barely simmering water with a dash of vinegar.
- Set the eggs on the lentils and finish with a grind of black pepper.
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