Mid-Life Croissant

Healthy Food + Cocktails. Cuz Balance.

Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese

Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils and spinach topped with tangy whipped goat cheese.

Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Vegetarian, high-protein and low carb breakfast recipe.I don’t even want you to think about the fact that baked eggs are wildly healthy right now.

That is almost beside the point.

Baked Eggs in a skillet with Tomatoes, Lentils and Spinach. Serve with Whipped Goat Cheese | Vegetarian, high-protein, low carb meal.

option to go straigt to recipe

Let’s think, instead,  about satisfaction. Can someone tag Mick Jagger on this?

I’m an egg girl. What I mean by that is that I eat a lot of eggs.

When I fry them in coconut oil and have them with toast or fresh tomato in the morning, I always have two. But when I make these baked eggs for breakfast, I only need one.

Plated Baked Eggs in Tomatoes, Lentils and Spinach | Vegetarian, high-protein and low carb meal for any time of day.Oh, don’t get me wrong…I still eat two. But I only need one.

[clickToTweet tweet=”Easy, high protein Baked Eggs in Tomatoes with Lentils and Spinach. #breakfast” quote=”Twitter LOVES eggs.” theme=”style1″]

It’s fulfilling without weighing you down. To the contrary, these baked eggs will help you sail right through your day. Which is why I’m putting this forward as a breakfast when, to be perfectly honest, it could easily be your dinner.

Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Vegetarian, high-protein and low carb breakfast recipe.And speaking of easy. Baked eggs are super simple to make. I made this video in case you don’t believe me.

OK, actually I made this video because I loooove making videos…but hopefully it demonstrated the ease of making this dish as well. You watched it, riiiiight??

Healthy Baked Eggs with Tomatoes and Lentils Recipe

Healthy Skillet Baked Eggs in Tomatoes, Lentils and Spinach with Whipped Goat Cheese | Great for breakfast, brunch or dinner.I only have one rule. Don’t skip the whipped goat cheese. It may seem optional, but it’s really not. It’s easy to make (just throw it in the food processor with some yogurt and olive oil) and it’s signature tang takes this dish across the threshold from good to fantastic. You only need a little dollop. But what a dollop it is!

OK we can think about health now. Only the highlights (cuz the list of benefits here is looong.)

  • Protein
  • Fiber
  • Iron
  • Folate
  • Vegetarian
  • Gluten free.

Tell me all about your favorite breakfast. Healthy or decadent, whichever floats your boat. I’m also going to be making more videos so please subscribe to my YouTube channel.

Can’t get enough egg breakfast recipes? Try these next.

Power breakfast loaded with protein, healthy fats, low GI carbs and FLAVOR.

Fried Eggs with Plantains and Chimichurri Sauce

 

 

 

Try this no-stress, low carb brunch menu the next time you need to feed a crowd. An oven baked frittata packed with fresh herbs and vegetables and a green salad dotted with roasted sweet potato and pearl onions. Vegetarian and gluten free.

 

Mushroom and Swiss Chard Oven Baked Frittata

 

 

5 from 1 vote
Baked eggs in tomatoes, lentils and spinach with whipped goat cheese breakfast recipe.
Print
Baked Eggs in Tomatoes with Lentils and Whipped Goat Cheese
Cook Time
40 mins
Total Time
40 mins
 
Baked eggs in tomatoes with lentils and spinach is a high-protein, low carb meal for any time of day.
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 285 kcal
Author: Christine | Mid-Life Croissant
Ingredients
For the eggs
  • 2 tablespoons olive oil
  • 2 tablespoons shallot minced
  • 1/2 cup leeks minced
  • 1 1/2 cups vegetable broth
  • 1 can/box chopped tomatoes 26/28 ounce
  • 1 cup dried French lentils
  • 1 1/2 cups spinach washed and chopped
  • freshly ground black pepper
  • 4 to 6 eggs
For the whipped goat cheese
  • 4 ounces of plain goat cheese
  • 3 ounces of 0% plain greek yogurt
  • olive oil
  • kosher salt
Instructions
For the eggs
  1. Heat oil in a large skillet over medium-high heat.
  2. Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
  3. Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
  4. Add the lentils.
  5. Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
  6. Preheat oven to 375.
  7. Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 6 to 8 minutes but go by sight more than time.
For the whipped goat cheese
  1. Place goat cheese and yogurt in the food processor.
  2. Pulse to combine.
  3. Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
  4. Add kosher salt to taste.
Recipe Notes

I don't recommend using salt in the egg dish. It can make lentils mushy and the broth provides plenty of flavor. Salt in the whipped goat cheese, however, is almost obligatory.

Garnish with fresh parsely.

Calories are approximate and will vary based on exact ingredients used and serving size.


Mid-Life Croissant Recipe Blog

 

Comments

  1. What do you think about making the lentil/tomato base (everything except the eggs) a day or two before, then throw it together with the eggs and bake later? Will the base get too mushy? I know it’s less than an hour to prep, but turns out my guests have early starts each day of this visit and I don’t really want to get up even earlier to prep. Thanks for your thoughts. I have made this recipe before and everyone loved it.

    Reply

    • Hi David. That is so nice to hear. I think it might work because French lentils hold their shape much better than almost any other kind of lentil. I haven’t tried it myself of course (though I might because wouldn’t it be great to make an easy dish even easier?) but it seems worth a go. If you do it and get a chance to let me know how it went I’d love to hear.

      Reply

  2. Delicious recipe! My sister and I are lactose intolerant so we (unfortunately) forewent the cheese drizzle, but this was amazing even without it! I did it stovetop, poaching the eggs in the sauce shakshuka style and it was easy and fantastic. Thanks!

    Reply

  7. Seriously i’m drooling. I love goat cheese but lentils for breakfast – girl that is like heaven to my ears (and tastebuds)! I’m always looking for something different for breakfast and this is a must make
    ASAP!! pinning and yumming!

    Reply

  10. This is such a TERRIFIC dish!!
    I’m not a breakfast girl, so for me it will be the perfect dinner, with some green-salad on the side 🙂

    Mouth-watering photos btw

    I’m hoping you receive my comment, as this is the 3rd(!) time I’m trying

    Reply

    • Oh shoot. I’ve noticed my comments have decreased lately. Thanks for being persistent ANd for letting me know. I’ll check in with Jetpack. Also, this would be so good with a side salad!! I’m gonna try that next week. This week I’m still on the breakfast thing.

      Reply

  11. Whipped goat cheese is soooooo goooooodddd!! Not optional, ever! I’ve never had it with breakfast though. I tend to go decadent with my breakfasts…french toast, pancakes, eggs benedict…but I love putting fried eggs on top of kale salads so I know I would enjoy this dish! 🙂

    Reply

    • IMO you can put an egg on anything and it only makes it better. I have a pretty decadent french toast with blackberry compote a few posts back if you’re interested. I love breakfast. sigh….

      Reply

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