Lentil Salad with Oven Poached Eggs

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Delicious meals make the most comforting weeknight suppers.

  • Total time 30 minutes
  • Portion size 4 servings



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
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Lunch & Dinner

Lentil Salad with Oven-Poached Eggs