The dinner edit 566

Warm Lentils with Poached Eggs and Salsa Verde

Make warm lentils with poached eggs and salsa verde, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 4 steps

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Warm Lentils with Poached Eggs and Salsa Verde, plated and ready to serve. — The finished recipe. Warm Lentils with Poached Eggs and Salsa Verde

Ingredients 1 to 6 for warm lentils with poached eggs and salsa verde arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 2 large, about 110 g Egg. 100 g Cherry tomatoes. 40 g Rocket. 8 g Olive oil. 1 tsp (6 g) Dijon mustard

Ingredients 7 to 11 for warm lentils with poached eggs and salsa verde arranged separately on a dark worktop. — Ingredients 7 to 11. 1 tbsp, chopped Capers. Half a clove, crushed Garlic. A big handful, chopped Fresh parsley. A small handful, chopped Fresh basil. 1 tsp Red wine vinegar

Warm Lentils with Poached Eggs and Salsa Verde, preparation step 1: Chop the herbs, capers and garlic together finely and stir in the oil, mustard and vinegar. Season and set aside. — Step 1. Chop the herbs, capers and garlic together finely and stir in the oil, mustard and vinegar. Season and set aside.

Warm Lentils with Poached Eggs and Salsa Verde, preparation step 2: Warm the lentils in a small pan with the halved tomatoes and a splash of water for five minutes until the tomatoes soften. — Step 2. Warm the lentils in a small pan with the halved tomatoes and a splash of water for five minutes until the tomatoes soften.

Warm Lentils with Poached Eggs and Salsa Verde, preparation step 3: Poach the eggs in barely simmering water for three minutes until the whites are set and the yolks soft. — Step 3. Poach the eggs in barely simmering water for three minutes until the whites are set and the yolks soft.

The finished warm lentils with poached eggs and salsa verde. — Step 4. Pile the lentils on the rocket, set the eggs on top and spoon the salsa verde over.

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