Photo: Joseph Gonzalez
Poached Eggs over Lentils and Arugula
16 ingredients
10 min + 40 min
4
openrecipes
Poached eggs over savory lentils and arugula with fresh Parmesan shavings.
Estimated Nutrition (whole recipe, rough)
541
Calories
18g
Protein
32g
Fat
44g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Vegetable Oil
- 1 cup Diced Celery
- 1 cup Diced Carrots
- 2 cups Chopped Leeks, Thoroughly Washed And Dried
- 1 Tablespoon Minced Garlic
- ¼ teaspoons Red Chili Flakes
- 4 sprigs Fresh Thyme Plus More For Garnish If Desired
- 1 cup Dry Lentils, Sorted Through To Remove Debris And Rinsed
- ½ cups White Wine
- 3 cups Unsalted Vegetable Stock
- 1 whole Dried Bay Leaf
- 1 Tablespoon White Vinegar
- 4 whole Eggs
- 2 cups Kosher Salt
- 4 ounces, weight Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes