Lentils with Fried Eggs

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This recipe combines two of my favorite recent ingredients—lentils and eggs. The beauty of this dish is that you can enjoy it for any meal of the day. I chose to make it for dinner. The acidity from the red wine vinegar coupled with the Dijon mustard provide very interesting flavor. I loved the runny yolk mixed with the lentils. It’s a hearty and delicious dish, and a great make-ahead, enjoy-all-week kind of meal.

Lentils with Fried Egg (slightly adapted from Food Network Magazine, October 2013; serves 4)

3 tablespoons unsalted butter
4 large shallots, finely chopped
3 stalks celery, finely chopped
3 sprigs thyme
Kosher salt
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1 14 -ounce can diced fire-roasted tomatoes
1 cup brown lentils, cooked (I use this method)
2 teaspoons dijon mustard
Freshly ground pepper
2 tablespoons chopped fresh parsley
4 large eggs

Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.

Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Cover to keep warm.

Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley.

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