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About Recipe

Oh how I love poached eggs! Firm white outside…thick, silky yolk on the inside… Nothing can really compare to breaking into the egg. The bright yellow yolk gently runs out, creating a rich “sauce” for whatever lies underneath. While I usually eat poached eggs for lunch each day on top of thick toast that’s spread with avocado, I also like to incorporate them into my dinners. And tonight I’m eating them over a hearty bowl of lentils.


olive oil

crushed red pepper flakes

green lentils, rinsed


bay leaf

garlic clove, smashed

chili oil

garlic cloves, minced

red chard stems, finely diced

red chard greens, slightly torn apart

white wine vinegar

eggs per person

white distilled vinegar

Salt and pepper

Fresh dill


See Recipe Procedure


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