Poached Eggs With Lentil Hash

Meatless doesn’t mean unsatisfying. Poached Eggs With Lentil Hash is so hearty you won’t miss the meat I promise!

This eggs and lentil recipe creates a protein-packed meal for breakfast, brunch, or dinner. It’s also meatless and gluten-free. You could even call it a lentil and egg stew.

This protein-packed poached egg recipe combines black lentils and vegetables for a nutritious and wholesome meal for any time of the day.

Have you tried lentils for breakfast? What a great idea. Foolproof poached eggs are easier than you think. Keep reading for all the different methods for poaching eggs.

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.

We love incorporating meatless meals into our rotation. Quinoa stuffed peppers are a favourite around here. Sardine Pasta is another quick and easy recipe.

When comfort food season is here, this vegetable barley lentil soup is a hit in our house. Homemade soup is the best!

Eggs are a great way to pack in some protein. We always have hard-boiled eggs in the fridge for snacking. Ready to whip up some devilled eggs or an egg salad wrap. Have you ever tried Pickled Eggs? By far the most popular post on my blog.

Eggs And Lentils Healthy Ingredients

In this poached egg recipe, I have combined cooked lentils and lots of veggies to create a hearty, delicious, and nutritious vegetarian meal. If you are looking to cut down on meat, dishes with lentils are a great choice.

• lentils (pre-cooked or canned)
• onion
• bell pepper
• fresh tomatoes
• mushrooms
• spinach
• oil
• Sriracha sauce
• All-purpose seasoning
• salt & pepper
• parsley
• eggs

If you do not want to cook dry lentils, no problem. Feel free to use canned lentils for this recipe. They are versatile and budget-friendly. We enjoy them in so many delicious ways.

Spicy Beluga Pasta Sauce is the perfect meatless sauce made with black beluga lentils. They are also known as caviar lentils. Less common than the traditional red, yellow, and green lentils. They retain their shape when cooked, and remain on the firmer side.

Green lentils or puy lentils are another variety. This Puy Lentil Recipe is delicious over spaghetti squash. They work great in Green Lentil Cream Cheese Balls too. A fun and healthy appetizer.

Marinated lentils are great for meatless recipes with endless opportunities. Red lentils are the perfect meat substitute in this vegetarian tourtiere recipe.

Making Poached Eggs and Lentil Hash

If you are using canned lentils, they are already cooked. If you are using dry lentils, you will have to cook them before adding them to the recipe. Check package directions. They can be prepared up to a few days ahead of time and kept in the fridge till ready to use.

Preparing The Hash (complete instructions are in the recipe card.)

• Pre-cook lentils (or use canned, be sure to rinse and drain).
• Dice up all the veggies and set them aside.
• Heat oil in a heavy skillet.
• Add onions and seasoning. Cook for 5 minutes.
• Add peppers, and cook for 5 minutes.
• Add mushrooms and tomatoes, and cook for an additional 5 minutes.
• Add lentils and Sriracha, and cook for 3-4 minutes.
• Add spinach and cook for 1 minute.
• Remove from heat. Season with salt and pepper.
• Top with poached eggs, garnish parsley and enjoy.

Easiest Way To Poach An Egg

Do you have a favourtie way of making perfect poached eggs? I have tried all kinds of methods over the years.

• sous vide method
• egg poacher cups
• electric egg poacher
• poached eggs with cling film (see below)
• muffin tin poached eggs
• in a pot of water with/without vinegar (like I used)
• air fryer method

Since there are so many ways to poach an egg, I will let you decide on which method you prefer. I used the simple method of a pot and simmering water. No vinegar, no swirling, no “secret” technique. These were the best-poached eggs I have ever made.

• Get a pot of water to boiling
• Turn down the heat to just above a simmer.
• Gently drop each egg into the water (I like to break them into a small dish first).
• DO NOT swirl or touch the eggs.
• Simmer for about 3-4 minutes.
• Remove with a slotted spoon onto a paper towel-covered plate to drain.

If you prefer, I have also tried the Jamie Oliver cling film method:

• Place a piece of film over a cup and cover with cooking spray.
• Break the egg onto the film.
• Gather the edges, squeeze out the air, and twist to secure and tie into a knot.
• Repeat for ALL the eggs you wish to cook.
• Place the egg bundles into a pot of boiling water.
• Simmer the eggs until they reach your desired level of perfection.
• Remove from water and unwrap.
• Cold eggs will take longer to cook than room temperature eggs.
• The size of the egg will also determine the cooking time.
• Typically a large egg will cook in 4-5 minutes for a soft-firm texture.

Can you reheat a poached egg? Yes! They are best consumed immediately, but you can store them in the fridge and reheat them. Simply remove from the fridge, and place in a pot of hot water to heat.

You can also reheat them in the oven. Carefully place eggs on a greased baking dish, covered with foil, and place in a moderate oven (300º F) for about 10 minutes. Worked like a charm.

Perfect for brunch on the weekends. What a way to impress your family with this simple poached eggs and lentil breakfast bowl.

Suggestions/Recipe Tips

Lentils – cook from scratch or use canned.

Vegetables – mix this up and use whatever you like. Kale is a great alternative to spinach.

Seasoning – don’t like spicy? Use any seasoning you wish. Greek, Italian, Mexican, they all work. HP, sweet chili sauce, and salsa are great choices too.

Storage – I would keep the cooked poached eggs separate from the hash. The hash will certainly last 2-3 days in the fridge. Poached eggs are best eaten the day of cooking, but they can last for 1-2 days in the fridge in an air-tight container.

More main dish egg recipes to try:

• Egg Muffin Baked Omelette
• Egg Tacos with Smoked Salmon
• Bacon and Egg Breakfast Biscuits