the bite: Poached eggs over lentils



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


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.


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


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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