Sweet And Crumby

Baking, a Love Story

MIA and a Perfect Breakfast of Poached Egg over Warm Lentils


Yes, I have been M.I.A. If you were to look for me, it would have been rather easy to spot me. I have been the one holed up in my home office either typing twenty-six essays for my daughter’s humongous History project or as I fondly refer to it…the “F’in History project”, OR I was shouting random AP US History questions at my son from a box of cards which I affectionately like to refer to as the “F’in box of cards”. FYI, I don’t actually use the bad, bad word…I’m not sure my acronym is any better but it seems better to me.

Hopefully, you are sensing both my great devotion to my kids’ education and simultaneously my hatred of my great devotion to my kids’ education. It’s definitely a love hate type of relationship (not with my kids, with my time spent on my kids’ school work…hopefully you got that).

I am so late in posting that I have been to the LA Bloggers’ Bake Sale and back. It was a blast and I got to meet the famous Caroline of Sweet Caroline’s Cooking. She is even more fun, beautiful and charming in person than she is on screen.

Photo Courtesy of Sweet Caroline’s Cooking taken by my daughter, Zoie

We raised lots of money for Share Our Strength thanks to our fearless leader, Chung-ah of Damn Delicious, gabbed with fellow bloggers, Gerry of Foodness Gracious and Samantha of The Little Ferraro Kitchen, and ate at the locally known BLD restaurant where they are more than famous for their Blueberry Ricotta pancakes. We actually had the warm lentil salad with poached eggs and bacon lardons. It was scrape-my-plate-with-my-fork delicious and totally memorable. And all the while, we basked in the warm, California Sunshine and got to dine with a couple of other LA bloggers. So fun!

I had been craving the crazy delicious lentils (yes that is a thing and no not an oxymoron) and have decided to replicate them along with the poached egg because the runny yolk was the perfect pairing with the earthy lentils. This has become my breakfast of choice for the last two weeks. I have also perfected the whole poached egg thing which I had previously been an epic failure at. Follow along in the recipe below, and I’ll take you through that if you want THE WAY to poach an egg. Thank you Alton Brown. His way is honestly full proof, quick and easy.

Thanks for sticking with me these last few weeks of being MIA…I know I have many of your posts to catch up on and read…even if it’s when school ends and summer is finally here and I can officially and more appropriately eliminate “F’in” from my vernacular (my daughter would appreciate that greatly).

Warm Lentils with Poached Egg

 Adapted from Cooking Light
Makes 6 side servings (about 1/2 c. per serving)
1 c. of petite green lentils, rinsed
2 c. water
1 – 2 c. vegetable stock or chicken stock, low sodium
1 small yellow onion, peeled
5 whole cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 tablespoon extra virgin olive oil
3/4 cup chopped red onion
3 garlic cloves, minced
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon Hungarian sweet paprika
1/8 teaspoon ground red pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 – 1 teaspoon salt (to taste)
1/4 teaspoon freshly ground black pepper (to taste)

To make the lentils: Peel the yellow onion and push your whole cloves into the onion so the onion is studded with cloves.  Put the onion into a medium-sized pot. Peel about two inches of rind off the lemon so it’s ready.

 Rinse your lentils through a strainer and add your lentils to the pot, making sure they don’t sit on top of the onion. Next, add enough water to just barely cover the lentils. Pour in your vegetable or chicken stock so that there is two inches of liquid above the lentils. Add your lemon peel and two bay leaves. Turn the burner on high or medium-high depending on your stove and bring to a gentle boil. Stir every now and then. Once it is boiling, cover and turn down to low or medium-low and allow it so gently simmer (don’t stir while its covered). Cook for 20 minutes or until fork tender. Give it a taste and decide whether you prefer them softer…if so cook another five minutes.

While your lentils are cooking, chop your red onion and garlic. About five minutes before your lentils are done cooking, pour about a tablespoon or so of olive oil in a medium-large sized saute pan. Saute your onions on a medium heat until they soften. Add the garlic and the ginger through the red pepper, lowering the heat so as not to burn the garlic. Burnt garlic is very bitter. Stir together and saute for a couple of minutes on medium.  Drain your lentils through a colander and put the lentils back in the pot along with your sauteed onion and pan ingredients. Keep the large onion studded with cloves out and make sure you still have 6 cloves stuck into it. If not, find and remove freed cloves. Please make sure to remove your bay leaves as well. Those are very choke-able once cooked!

Stir the mixture together and add the lemon juice, cilantro and parsley. Add salt and pepper to taste. I ended up using more salt than the recipe called for. Taste and salt and pepper to your liking. If you want it amped up even a bit more, add more cumin and turmeric and a little extra red pepper.

How to Poach an Egg easy peasy Alton style.

You will need: FRESH eggs, water, 1-2 T. of white wine vinegar (I used champagne…it was perfection) and preferably a nonstick skillet with lid.

Here is the trick…USE a medium or large skillet  instead of a pot. This is where I always started out all wrong.  Fill the pan with water and add 1-2 T. of good wine vinegar (adds flavor), just an inch from the top of the pan.  Gently, crack a very fresh egg into a small cup or or dish. The fresher the egg, the more the white will stay together.

Heat your pan over  high and bring to a simmer, not a rolling boil. A boil is more likely to break your egg when you put it in.  Turn the pan down just a bit and carefully tip your cup over the water (low…close to the water) and let it slide into the pan. Cover your pan and turn off the burner.

Cook for four minutes if you want your egg like the one in the photos above…runny with just barely firm white.

52 thoughts on “MIA and a Perfect Breakfast of Poached Egg over Warm Lentils

  1. This sounds so delicious. I love lentils, AND poached eggs. But I’ve always been too scared to poach eggs the real way, instead I just stole an egg poacher from my mom. 🙂

  2. This looks healthy and very tasty as well!

  3. This links scrumptious. Lentils re one of my favorite things, they are so versatile. Anyway,…delicious!

  4. Welcome back 🙂 I missed your posts and was really glad to get an email of a new post.
    My daughter is still in 2nd grade and I HATE exams, we start on the 27th for 2 whole weeks of exam fun! yay!
    I love the picture of you and Caroline, wonderful to see you beautiful ladies together, sounds like loads of fun.
    I can’t wait to try this recipe, I have had my share of troubles with poaching eggs and I look forward to trying your way

  5. This looks delicious!! At least you’ve had good reasons for your absence. Here’s hoping that the craziness is almost over for the year!

  6. Dedication to school work indeed! And that is so cool you got to meet Caroline 😀
    Her blog is fantastic!
    Welcome back my friend!

    Choc Chip Uru

  7. What a perfect way to eat leftover lentils. Guess what I am eating tomorrow ….

  8. Glad you’re back, Geni! What is is about something served with a poached egg on top? For me, it’s instant love. The runny yolk adds to much to whatever it rests upon. And since I also love lentils, this dish is right up my alley!

    • Great John! I honestly think you can’t go wrong here if you are already a lentil lover. The spices wake up those lentils like you wouldn’t believe and the yolk adds just the right amount of creamy-saltiness.

  9. Beautifully done Geni! that egg looks like perfection. I’m going to have to give this method a try and I love that you used Champagne vinegar. Great idea! Best of luck to your son on his AP exam, and to your daughter on her paper. I’m not looking forward to the high school years of tests and homework. Ugh.

    • The champagne vinegar definitely added some umph to my egg. Thank you, he said the AP Computer Science test was a “Walk in the park”. Now we just have the dreaded AP US History tomorrow morning. Notice I said, “we”. What’s wrong with me? I am obsessed. College is just so competitive in California if you want to stay here….everyone wants to come to college here.

  10. WOW! ı cook lentil but not with eggs… This is so nice and so good to eat… And you are both so beautiful too… Good Luck for your son and daughter. Thank you dear Geni, with my love, nia

  11. Yum yum! PS you guys are looking pretty gorgeous!

  12. Nicely made poached eggs, I use nearly the same technique but using white vinegar and soup ladle.

  13. Crossing my fingers that the f’in work gets done soon and you can relax a little bit – hopefully your family will know that they need to spoil you rotten on Sunday! And thank the lord for dear Alton Brown. I think he’s one of my heroes. Hugs!

  14. Geni, like the idea of serving poached eggs with lentils…I love poaches eggs, but always have hard time to get it right…I even bought a silicon cup for it 🙂
    I definitely will try to make for the next year bake sale…You look awesome in the picture Geni!
    Hope you are having a great week 🙂

  15. Well now you’re just making me blush!! So much fun the other weekend and I can’t wait to do something again soon. I’ve also been dreaming about that warm lentil salad and am so glad you made your own version. Probably much cheaper, too. 😉 Your poached egg is perfect…I’ve yet to master that!

  16. I never thought of eggs over lentils! Yum!

    And you’re so much nicer than me. I would have let them fail.

  17. This has to be such a nice dish because of all the spices that you used.

  18. That looks like a great poached egg. Love the lentils!

  19. Sounds like it’s scrap-the-bowl-with-your-finger-delicious-and-hope-no-one-is-looking! We all go MIA, it’s life, and you sounds very dedicated to your kids f’n education (hehe!). Just wish I could of met you and caroline too!

  20. I have missed you. Like. SO MUCH.

    I can’t imagine ever having to go through AP US history again with my future kids. Oy. I might have to borrow your index card collection when the time comes.

    LOVE this lentil dish! lentils are one of my favorites and really what isn’t more delicious with runny egg yolk all over it!

    • You’ve missed me?! That’s very sweet. I never really thought of my blog as miss-able but it’s a very nice thought. Regarding the index cards, things have gotten WAY easier as far as studying. Barron’s made the cards and I bought them and they are pretty awesome. In the old days, when I was in high school, I would for HOURS making my own cards. I guess it was a good way to study though.

  21. I LOVE lentils…it’s definitely not an oxmoron. It’s OK to go MIA for a while, our lives should not revolve around blogging even though it sems like they do sometimes. 🙂

  22. i am so not good at poaching an egg. Isn’t that sad and kinda weird? I do however love this dish and the lentils look perfectly cooked

    • Not weird at all. Until I started making this breakfast and looked up Alton’s way, I was scared off poaching eggs as well. And now I feel like a “pro”. Perfect eggs nearly every time. That man is a genius! 🙂

  23. So cool to see you both together. See we do exist in the real world. This looks fantastic.

  24. This sounds so delicious!

  25. How beautiful – this is just my kind of breakfast, and just the kind of dish you’d see on many a Melbourne cafe’s brunch menu. Look at that yolk! You have me hungry at nearly midnight.

  26. Oh Geni I feel your pain. I don’t think I can listen or hear about about any more interpretations regarding Macbeth-Shakespeare as long as I live. Happy mum’s day to you and loving this breakfast alternative.

  27. Geni, it happens to the best of us- I’ve been MIA too! Hope to do better! P.S. I ❤ lentils. And poached eggs.

  28. It’s enormous that you are getting ideas from this article as well as from our argument made here.

  29. Thanks for the egg-poaching tips! I’ve always used a normal deep pot and heated the water to a rolling boil – at that point the T of vinegar doesn’t do much to help. I will definitely be trying out the skillet next time around.

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