Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils and spinach topped with tangy whipped goat cheese.
That is almost beside the point.
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.Twitter LOVES eggs.Click To Tweet
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.
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
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.)
- 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.
- 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
- 4 ounces of plain goat cheese
- 3 ounces of 0% plain greek yogurt
- olive oil
- kosher salt
- Heat oil in a large skillet over medium-high heat.
- Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
- Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
- Add the lentils.
- Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
- Preheat oven to 375.
- 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.
- Place goat cheese and yogurt in the food processor.
- Pulse to combine.
- Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
- Add kosher salt to taste.
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.