Warm Lentil Breakfast Salad with Greens

This breakfast salad pairs warm lentils with greens that wilt slightly from the heat and a sharp mustard dressing. Use pre-cooked lentils to keep the morning cooking short, or cook dried lentils ahead and chill them. The recipe serves four and adds a separately cooked egg to each plate.

Serves: 4
Prep: 12 minutes
Cook: 12 minutes

Ingredients

• 1 1/2 cups cooked brown or green lentils
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 2 tablespoons water
• 5 ounces baby spinach or arugula
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 teaspoon neutral oil, for the eggs

Method

1. Warm the olive oil in a skillet over medium heat. Add the shallot and cook for 2 minutes, until softened.
2. Stir in the lentils and 2 tablespoons water. Cook for 4 to 5 minutes, stirring, until hot.
3. Whisk the mustard and vinegar in a small bowl. Pour over the lentils and stir to coat. Add the greens and toss until just wilted.
4. Season with salt and pepper. Divide the warm lentil mixture among four plates.
5. Heat the neutral oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set, turning them if you prefer fully cooked yolks.
6. Top each serving with an egg and serve at once.

Variations

Use chopped kale, cooking it with the lentils for an extra few minutes, or substitute crumbled feta for the egg. Add thinly sliced radishes for a fresh crunch.

Storage and reheating

Refrigerate the lentil mixture separately from the greens and eggs for up to 3 days. Reheat until steaming, toss with fresh greens, and cook new eggs just before serving.

Read the breakfast prep guide for early mornings and grocery list for a week of breakfasts. Keep the ingredients together in the Lucru Home meal planner.