Poached eggs with lentils and spinach

Ingredients

For 1 serving

• Eggs2
• Cooked lentils100 g
• Spinach60 g
• Garlic1 clove
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Saltto taste

Contains: eggs, sulphites,

Method

1. Bring a small pan of water at least 8 cm deep to a gentle simmer with the vinegar; crack each egg into a cup. Meanwhile wash the spinach, crush the garlic and rinse and drain the cooked lentils.
2. Heat the oil in a frying pan over medium heat with the garlic and cumin for 30 seconds, until fragrant; add the lentils and warm them for 3 minutes, stirring.
3. Add the spinach and stir for 2 minutes, until wilted; remove the garlic and season with salt.
4. Turn the heat down under the vinegar water until it barely simmers, make a whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon.
5. Spoon the lentils and spinach onto the plate and lay the eggs on top.