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Eggcentric – Lentils, Poached Egg and Paprika-Spiked Yogurt Breakfast

Eggcentric – Lentils, Poached Egg and Creamy Paprika Yogurt Breakfast

Elevate your morning routine with this protein-packed Eggcentric – Lentils, Poached Egg and Paprika-Spiked Yogurt Breakfast that nourishes and satisfies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Lentils
  • 1 cup Puy Lentils can use tinned or pre-cooked
  • 1 medium Onion finely chopped
  • 2 cups Greens (Spinach, Chard) chopped
For the Eggs
  • 4 large Eggs poached or fried
For the Paprika-Spiked Yogurt
  • 1 cup Greek Yogurt or crème fraîche
  • 1/2 cup Feta Cheese crumbled
  • 1 teaspoon Smoked Paprika
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon Cider Vinegar for poaching water
Optional Garnishes
  • Fresh Herbs (Parsley, Dill) for garnish
  • Paprika for garnish

Equipment

  • pot
  • sauté pan
  • Small bowl
  • Saucepan
  • slotted spoon
  • Plate

Method
 

Preparation Steps
  1. Rinse lentils under cold water, bring 4 cups of water to boil, add lentils and a pinch of salt. Cook for about 20 minutes until tender. Drain and set aside.
  2. Heat olive oil in a pan, sauté chopped onion for about 5 minutes until soft. Stir in chopped greens and spices, cook for another 3-5 minutes until wilted. Combine with lentils.
  3. In a bowl, mix Greek yogurt, crumbled feta, smoked paprika, and season with salt and pepper. Set aside in the fridge.
  4. Bring water to a simmer, add cider vinegar. Poach eggs for about 2 minutes until whites are set. Remove with a slotted spoon, drain on paper towels.
  5. Layer lentil and greens mixture on a plate, add yogurt on top, and finish with poached eggs. Garnish and serve.

Notes

This recipe adapts well to various schedules and preferences, making it a versatile breakfast choice. Enhance flavors with additional spices as desired.