My favorite way to eat breakfast is to enjoy an egg on a pile of yummy, healthy stuff. This egg and lentil bowl is just that. Buried underneath the hard fried egg: crisp cucumber, savory lentils, and a mountain of greens. I also toss in a few crumbles of feta cheese, but I can’t resist. We have a saying around here: “feta makes everything bett-a,” for it’s ability to make a dish really pop by adding it’s unique flavor to the mix.
There’s no doubt about it, this breakfast is just as delicious as it is healthy. And the best part about it is that it can be adapted based on what is in season and what is in your cupboard. This recipe makes two servings.
Ingredients:
- 3 cups of mixed greens (I prefer a spinach with red and green leaf lettuce)
- 2 eggs
- 2 tablespoon crumbled feta
- 1 cup prepared lentils
- ½ tablespoon butter
- ½ cucumber, diced
- Over medium low heat, melt butter and use a spatula to distribute it around a medium skillet. Pan fry the eggs to your desired state.
- Meanwhile, divide the greens, lentils, cucumber and feta between two bowls.
- When the eggs have finished cooking, place one in each bowl. Serve and enjoy!