Save to your scrapbook
Crispy lentils with broccoli & fried egg
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
125g pack Tenderstem broccoli tips, ends trimmed and thicker tips halved
250g pouch Love Life Puy Lentils
2 cloves garlic, crushed
1 tsp Cooks’ Ingredients Nonpareille Capers, drained
2 British Blacktail Medium Free Range Eggs
Chilli sauce, to serve (optional)
1. Heat ½ tbsp oil in a large frying pan over a high heat, stir in the broccoli then carefully add 2 tbsp water. Fry, stirring regularly, for 3-4 minutes until the water has evaporated and the broccoli is tender. Tip out of the pan and set aside.
2. Add another ½ tbsp oil to the pan along with the lentils, garlic and capers and fry for 5 minutes over a medium heat, stirring regularly. Add ½ tbsp oil to get the lentils sizzling again and fry for another 3 minutes, adding a splash of water if needed. Stir the broccoli through the lentils, then divide between two plates.
3. Heat the remaining ½ tbsp oil in the pan and crack in the eggs. Fry for 2-3 minutes until the whites are turning golden at the edges and the yolks are just set. Sit the eggs on top of the lentils and broccoli, and drizzle with chilli sauce, if liked.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in July 2019.