Meatless doesn’t mean unsatisfying. Poached Eggs & Lentil Hash is so hearty you won’t miss the meat I promise!!
Do you love poached eggs? This quick and easy meal is gluten free and meatless. Perfect for brunch or dinner. Healthy, packed with veggies and lots of protein. Sound good?
Most households try to incorporate healthy eating into the meal plan a few times a week (or more). Our house is no exception. However, boring food is not an option. It can be healthy, but it has to be tasty too.
Eggs are a great way to pack in some protein. We always have hard boiled eggs in the fridge for snacking. Perfect for on the go anytime of day, and also ready to whip up some devilled eggs too.
In this poached eggs recipe, I have combined cooked lentils and lots of veggies to create a hearty, delicious meal. If you are looking to cut down on meat, this is the perfect place to start.
PERFECT POACHED EGGS
Do you have a favourite method to make the perfect poached eggs? Believe me I have tried ALL kinds of cooking methods. You would think it would be simple right? Do you watch the cooking shows? How many times have poached eggs been an epic fail?
I have tried the silicone cup method, using an egg poaching pan, the stove top method (with vinegar, without vinegar), and yes even with “swirling” the water (and not).
Still not convinced, check out this link that shows you how to easily make a “crowd sized” batch of poached eggs. I have tried this method and it does work. Make sure you spray your pan well (I didn’t). Let’s just say it cost me a trip to the store to buy a new one.
I have another method, keep reading.
LENTILS INSTEAD OF MEAT
Since I wanted to make sure this was hearty (and heart healthy), I decided to use lentils in this recipe. Canned lentils are perfectly fine to use here, but I cooked up some black beluga lentils from scratch.
Lentils are such a great source of nutrition. They come in a variety of colours, and easier to cook than you might think. You can even cook them a ahead of time (like a day or two) and have them ready to go.
My most popular lentil recipe is Red Lentil Meatless Mock Tourtiere Pie. If you are familiar with traditional tourtiere, you will appreciate this healthy and delicious alternative.
Lentils work great in appetizers too.
So back to this delicious poached egg recipe. I had the lentils pre-cooked. Packing in the nutrition with veggies is pretty easy. You can use anything you like.
In this recipe I used yellow pepper, onion, mushrooms, tomatoes and spinach. We like our eggs on the spicy side, so of course I added some sriracha sauce (and a few other things), but season however you like.
It all is just a matter of cooking the ingredients in a pan, topping with the poached eggs and adding some garnish.
To make these easy poached eggs I used the simple method of a pot and simmering water. No vinegar, no swirling, no “secret” technique. I got the water to boiling, turned down the heat, and gently dropped in the eggs. Simmered them for about 3 minutes, removed them with a slotted spoon onto a paper towel covered plate. That’s it! These were the best poached eggs I have ever made.
I will let you in on a secret here. I made this recipe early in the day. We ALWAYS eat the food much later (like long after I take the photos). Do you know the best way to warm up poached eggs? In the oven!
Yup, I carefully placed these on a greased baking dish, covered with foil and place in a moderate oven (300º F) for about 10 minutes. Worked like a charm. Woo Hoo, another great way to make poached eggs for a crowd (and I didn’t ruin my pan either).
Looking for healthy meal alternatives? Poached Eggs & Lentil Hash delivers on taste and nutrition. Hope you give this recipe try soon.
How do you cook your poached eggs?
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Poached Eggs & Lentil Hash
Poached Eggs & Lentil Hash is a hearty, high protein, meatless, gluten free meal. Perfect for brunch or dinner. Healthy eating doesn’t have to be boring.
- 3 cups lentils (pre-cooked or canned)
- 1/2 cup onion (diced)
- 1 yellow bell pepper (diced)
- 4 tomatoes (diced)
- 4-5 mushrooms (sliced)
- 1 1/2 cups baby spinach
- 2 tbsp avocado oil
- 2 tbsp Sriracha sauce
- 1 tsp all purpose seasoning
- Salt & pepper (to taste)
- Parsley (for garnish)
- 8 eggs (poached)
Pre-cook your lentils (this can be done a day or two in advance).
If you are using canned lentils, be sure drain and rinse throughly before using.
Heat oil in heavy skillet.
Add onions and all-purpose seasoning. Sauté for 5 minutes.
Add peppers and cook for 5 minutes.
Add mushrooms and tomatoes and cook for 5 minutes.
Add lentils and sriracha, cook for 2-3 minutes.
Add kale and cook for 1 minute.
Remove from heat.
Season with salt and pepper.
Top with poached eggs. (Cooked however you like)
Garnish with parsley.
You can make your poached eggs however you like. They can be made ahead of time (like I mentioned in the post) and heated before serving.
If you are cooking lentils from scratch, follow the package directions. I used 1 cup of lentils and 3 cups of water.