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Lentils and Poached Eggs Recipe

Lentils and Poached Eggs Recipe

Lentils and Poached Eggs

Total Time 32 mins
Course Breakfast
Cuisine Modern
Servings 4 people

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 3/4 cup dried brown or green lentils rinsed and drained
  • 2 dried bay leaves
  • 3 cups Water divided
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 lemon Grated zest and juice
  • 1/2 tsp salt divided
  • Nonstick cooking spray
  • 4 eggs
  • 4 cups baby spinach
  • 1/4 tsp black pepper

Instructions
 

  • Place the lentils, bay leaves, and 2 cups of the water in the Instant Pot. Secure the lid and set to Pressure Cook for 7 minutes.
  • Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and 1/4 tsp of the salt. Set aside.
  • Coat 4 (6 oz) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside.
  • Use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils (discarding the lentil water and 2 bay leaves). Return the lentils to the Instant Pot with the spinach and 1/4 tsp of the salt. Toss until the spinach is just wilted and divide it between 4 soup bowls. Cover to keep warm.
  • Add 1 cup of water to the pot, add a trivet and 3 ramekins. Stack the 4th ramekin on top of the other ramekins. Secure the lid, press the Cancel button, and reset the Pressure Cook button to 1 minute.
  • Use a natural pressure release for 1 minute, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the ramekins and drain off any excess water that may have accumulated while cooking. Carefully run a knife around the outer edges of each egg to release from the ramekin easily.
  • Spoon equal amounts of the oil mixture on top of each serving of lentils and top with the eggs. Sprinkle with black pepper.
Keyword Instant Pot, vegetarian