Poached eggs on lentils and spinach

Ingredients

For 1 serving

• Eggs2
• Cooked lentils200 g
• Spinach150 g
• Onion30 g
• Carrots50 g
• White wine vinegar1 tablespoon
• Whole wheat bread30 g
• Extra virgin olive oil10 g
• Cumin1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, sulphites,

Method

1. Put a small pan of plenty of water with the white wine vinegar on the heat for the eggs. Meanwhile chop the onion and peel and dice the carrots into half-centimetre pieces; drain and rinse the lentils.
2. Heat the oil in a frying pan over medium heat and fry the onion and carrots for 5 minutes, until the onion is translucent. Add the lentils, cumin, a pinch of salt and a splash of water and cook for 8 minutes, stirring, until well flavoured.
3. Wash the spinach, add it to the lentils and stir for a minute, until wilted. Keep warm off the heat.
4. When the water is barely simmering, crack an egg into a cup, stir the water to make a whirlpool and slide the egg into the centre. Cook for 3 minutes, until the white is set and the yolk soft; repeat with the remaining eggs.
5. Lift the eggs out with a slotted spoon and rest them briefly on kitchen paper. Meanwhile toast the wholemeal bread for 2 minutes, until crisp.
6. Serve the eggs on the lentils and spinach with a grind of black pepper and the toast.