Curried Lentils with Poached Eggs

Serves 4 Prep Time 10 minutes   Cook Time 50 minutes   Rated:
by Tenina Holder

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Whether you are a breakfast person or not (I am not) there are occasions where a hearty breakfast is required! This is one of those, and would suit a lazy Sunday morning with friends. It is divine, could do double duty as lunch no worries and all you have to do is get a bit organised then let your Thermo cooker do the rest!

Of course poaching eggs is a bit of an art form, so make sure the skilled egg poacher in your household does that job.

A few tips for poaching are;

1. Use a dash of vinegar as well as a pinch of salt in the poaching water as this helps the white stick together a bit better.

2. Use plenty of water but don't go with a large pot, best a smaller circumference and deeper.

3. Only attempt a couple of eggs at a time and don't crack them into the pot directly, but into a small bowl first.

4. Bring the water to the boil, then reduce the heat so it is just simmering before adding the eggs.

5. Stir the water to create a whirlpool as you add the eggs, this will also help bring the white together to create a nice neat egg.

6. Use a slotted spoon to transfer the cooked eggs onto a paper towel to drain. Nothing worse than adding a slosh of egg water to your Curried Lentils!

There you go kids. Expert egg poaching at your service.

Enjoy!

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Need

Do

1  

Place the spice mix ingredients into a dry frying pan and toast on a medium high heat until just smoking. Tip into the Thermomix bowl and mill 20 sec/speed 8.

2  

Add the garlic, chillies, EVOO, carrot, celery and onion to the Thermomix bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 6 min/Varoma/speed 1.

3  

Add all remaining 'Lentils' ingredients to the Thermomix bowl and cook 40 min/Varoma/Reverse/speed soft.

4  

Test that the lentils are soft and add cooking time if needed. (Times can vary depending on the age of the lentils used.)

5  

Serve in large bowls with soft poached eggs, toast on the side, and garnished with cherry tomatoes, spring onions, coriander leaves and yoghurt. Season to taste.

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