Curried Lentils with Poached Eggs
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
-
The Spice Mix
- 8 whole black peppercorns
- 4 whole cloves
- 4 whole allspice
- 1/2 Teaspoon cardamom seeds
- 1 star anise
-
The Lentils
- 3 cloves garlic
- 2 small green chillis
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 small carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 brown onion brown, peeled and halved
- 2 Teaspoons raw caster sugar BUY
- 40 Grams tomato paste
- 1-2 Teaspoons curry powder
- 1/2 Teaspoon ground coriander
- a little fresh nutmeg freshly grated
- 1 cinnamon stick(s)
- 2 bay leaf fresh or dried
- 220 Grams whole green lentils
- pink salt flakes to taste BUY
- freshly cracked black pepper to taste
- 2 lemons, juice only
- 1 Litre water
-
The Rest
- 1-2 eggs per serving
- 2 slices Grilled Toast per serving
- Diced cherry tomatoes and sliced spring onions
- Handfuls fresh coriander or cilantro leaves
- pot set yoghurt to taste Recipe
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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