YOUR SOLIN GENERATED RECIPE
Savory Lentil and Egg Breakfast Bowl
Protein-packed lentils and sautéed spinach topped with jammy soft-boiled eggs and creamy cottage cheese for a satisfyingly savory start to the day.
INGREDIENTS
0.5 cup cooked brown lentils
2 large eggs
0.75 cup low-fat cottage cheese
1 cup fresh baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Bring a small pot of water to a boil, gently lower the eggs in, and cook for 6.5 minutes for a jammy yolk.
While the eggs cook, heat the olive oil in a medium skillet over medium heat and sauté the baby spinach until just wilted.
Add the cooked lentils to the skillet with the spinach, seasoning with half of the sea salt and black pepper, and stir until warmed through.
Transfer the eggs to an ice bath for 2 minutes to stop the cooking process, then gently peel and slice them in half.
To assemble, place the cottage cheese at the base of a bowl and layer the warm lentil and spinach mixture on top.
Finish the bowl by placing the egg halves on top and garnishing with the remaining salt, pepper, and red pepper flakes.