Breakfast Lentils and Eggs Recipe
This Breakfast Lentils and Eggs dish is a hearty, nutritious way to start your day. Combining flavorful lentils with perfectly cooked eggs, it's topped with fresh avocado and tangy feta cheese for a taste sensation.
Equipment
- Saucepan
- Skillet
- Spatula
- Knife and chopping board
- Airtight container for storage
Ingredients
- 1 cup of mixed lentils red, green, or brown
- 4 large eggs
- 1 onion finely chopped
- 2 cloves of garlic minced
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley chopped, for garnish
- Optional: a squeeze of lemon
Toppings: 1 sliced avocado, Crumbled feta cheese, Fresh chopped cilantro
Instructions
- Rinse lentils thoroughly under cold water and drain. Bring a saucepan of water to a boil, add lentils, and reduce heat to simmer for about 15-20 minutes, or until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and ground cumin, stirring frequently until fragrant.
- Stir in the cooked lentils into the onion mixture. Season with salt and pepper to taste. Add a squeeze of lemon if desired for extra freshness. Cook for an additional 5 minutes to let the flavors meld.
- In a separate pan, cook eggs to your preference (fried or hard-boiled is recommended). For vibrant yolks, try cooking sunny-side up.
- Spread lentils evenly on serving plates, then top with cooked eggs. Garnish with fresh parsley.
- Optionally, top with avocado slices, crumbled feta cheese, and fresh cilantro for added flavor and visual appeal.
Notes
- For creamier lentils, extend the cooking time by 5 minutes and add a splash of olive oil.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Feel free to adjust the spices or toppings to suit personal taste preferences. Enjoy exploring different flavor combinations!