Poached Egg with Lentils

Prep Time

10 Mins






Vegetarian, Diabetic, Gluten-Free, Low Sodium, Lactose Free, Denise
A whole egg is poached then served with warm lentils, fresh herbs and fresh fruit on the side.


2 tsp. white or rice vinegar
1 whole egg
3/4 cup cooked lentils, warmed (or black beans or cannellini beans)
1 Tbsp. chopped fresh parsley (or other fresh herbs)
1/2 cup pineapple chunks (or 1/2 cup any preferred fruit)


1. Fill a medium saucepan halfway with water and bring the water to a low simmer. (If the water boils, lower the heat until it is simmering.)
2. Add the vinegar to the water.
3. Crack the egg into a ramekin or small cup.
4. With a large slotted spoon, swirl the water to create a whirlpool. Hold the edge of the egg cup near the center of the whirlpool and gently drop the egg into the water.
5. Turn off the heat, cover the pan, and let the egg poach in the hot water for 5 minutes, or until the egg reaches your desired doneness. (Alternatively, you can cook the egg sunny side up, scrambled, or over easy in a small skillet coated with oil spray.)
6. Combine the lentils and parsley in a serving bowl. Spoon the poached egg on top of the lentils. Serve the pineapple on the side.

Nutritional Information

  • Total Fat: 5g
    • Saturated Fat: 1.5g
  • Cholesterol: 185g
  • Sodium: 75g
  • Protein: 20g
  • Total Carbohydrate: 40g
    • DietaryFiber: 13g
    • Sugar: 10g