Delicious meals make the most comforting weeknight suppers.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 350°F. Add 2 tbsp water to each of 4 muffin cups in muffin pan; break egg into each of the 4 muffin cups. Bake, turning muffin pan halfway through cooking, until whites are firm, 12 to 14 minutes. Let stand for 1 minute.
Meanwhile, in skillet, cook bacon over medium-high heat until crisp, about 4 minutes. Transfer to paper towel-lined plate; chop into large pieces. Set aside.
In large bowl, whisk oil with vinegar; season with salt and pepper. Add bacon, lentils and shallots; toss well. Divide salad among 4 plates. Run knife along edge of each muffin cup. Using two spoons, gently remove eggs from muffin pan. Top each serving with poached egg; sprinkle with chives and pepper.
Nutritional facts PER SERVING: about
- Calories 425
- Total fat 13 g
- Saturated fat 3 g
- Cholesterol 200 mg
- Sodium 650 mg
- Total carbohydrate 45 g
- Fibre 18 g
- Sugars 5 g
- Protein 42 g
