Warm lentils with a poached egg and spinach

Ingredients

For 1 serving

• Cooked lentils150 g
• Spinach150 g
• Eggs1
• Whole wheat bread40 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: October – April

Method

1. Bring a small pan of water to the boil for the egg. Meanwhile wash and drain the spinach, peel and crush the garlic clove, and drain and rinse the lentils.
2. Heat the oil with the garlic in a frying pan over a medium heat for a minute, until fragrant; add the spinach and cook for 3 minutes, until wilted. Add the lentils and heat for another 3 minutes; season with salt and pepper and remove the garlic.
3. Lower the heat under the small pan until the water is barely simmering. Crack the egg into a cup, stir the water gently to make a swirl and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon. A very fresh egg holds its shape better.
4. Meanwhile toast the wholemeal bread in the toaster for 2–3 minutes, until golden.
5. Put the lentils and spinach on the plate, set the egg on top, finish with a grind of pepper and serve with the toast.