EyeSwoon

the bite: Poached eggs over lentils

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A SAVORY BREAKFAST

 

When I stepped inside the EyeSwoon kitchen with Caroline Feiffer I was mesmerized to learn of her ritualistic Danish breakfast routine.  Every morning with certitude she and her husband Steffan eat a soft boiled egg, a half of grapefruit, and greek yogurt with berry coulis and nuts.  I suppose there might be certain things I execute with consistency but breakfast is definitely not one of them.  I am all over the map with my AM cravings – ranging from classic oatmeal to fruit spattered pancakes to eggs over seasonal veggies. But one savory breakfast dish I continually crave is a poached over hearty legumes like this lentil and bright herb concoction I created with Caroline.

 

 

Photography by Chris Tonnesen

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I would honestly be lost in the kitchen without my mandolin! The crunch of the paper thin radish add both texture and a hint of peppery spice to the plate.

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The herbs brighten an otherwise hearty weekend breakfast.  The freshness of the dill and parsley elevate the plate offering light herbaceous flavors.

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There is nothing like a zesting of lemony citrus to add some vibrancy to the overall dish.

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Poached Eggs with Lentils and Herbs

Eyeswoon Kitchen

  • Ingredients

      • 1 shallot, finely chopped
      • 2 cloves garlic, finely chopped
      • ¼ cup olive oil
      • 1 cup black lentils
      • 3 cups (or more) low-sodium vegetable broth or chicken broth
      • 1 teaspoon red wine or apple cider vinegar
      • 4 large eggs
      • 1 tablespoon distilled white vinegar
      • 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
      • 2 tablespoons coarsely chopped fresh parsley
      • 3 radishes thinly sliced on a mandolin
      • 1 teaspoon finely grated lemon zest
      • Sea salt and freshly ground black pepper
  • The Prep

    • Heat the ¼ cup olive oil in a large pot over medium-high heat. Add the shallots, garlic, and cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.

      Bring water to a boil in a large saucepan; reduce heat so water is at a simmer and add vinegar, which will help the egg coagulate. Crack an egg into a small bowl, create a whirlpool in the water with the tail of a wooden spoon, then gently slide it into water. After about 3 minutes, whites should be set and yolks still runny. Repeat with remaining eggs. Using a slotted spoon, transfer eggs to paper towels as they are done.

      Divide lentils into individual bowls and top each with a poached egg, some dill, parsley and radish slices. Zest with lemon zest and finish with maldon sea salt, fresh pepper and a drizzle of evoo.

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