Every day I wake up and think: “What do I want for breakfast”?
Most days it’s Quinoa Flakes with cinnamon and nutmeg, since I’m trying to keep my animal protein under 10% per day.
But not today. Today I am wanting a poached egg.
Now Trader Joe’s does some really right things. Especially with beets that you don’t want to mess with cooking yourself (because it stains everything it touches…… and lentils ~ they pre-package a small amount, suck the air out of the bag so it becomes beets and lentils in a box and ‘keeps’ because it doesn’t touch the air).
Lucky for me, I use a Foodsaver, which does the very same thing. So after I open it, I can close it again and make sure it ‘keeps’. And what I am thinking about this morning is: Lentils and Eggs.
So I poach an egg. Just like with the eggs benedict I told you about in another blog, I put Mirin Vinegar in, which makes the egg adhere to itself instead of getting lost in the water. Lots of egg white around your yolk. That’s the best.
Since I’m gluten free 90% of the time as well, I take out a gluten free wrap. If you’re not Gluten Free, take a corn tortilla (better for you than a flour tortilla). The tortilla goes on a pan on the stovetop until it steams, flipping once.
By the way, look at my calendar. This Thursdays’ Health and Wellness Lecture talks about your gut and how to recognize if you would do better being Gluten Free. You can sign up for it on San Diego Foodies.
Back to the food……So I poach my egg and think: “Gee. Something fresh would be nice”. I go for that little package of fresh chives. I cut up a bunch and throw it over the lentils, now sitting on top of the tortilla. And when the egg is done (4 minutes, or less if you like runny), that goes on top. I take it off the stove and as it cools, I wrap it up and put it on a plate.
What part of YUM don’t you get here? The yoke breaks and coats the lentils. Nice. Flavorful. Filling. Not fattening or bad for you.
I also should say I take vitamins and enzymes to process this meal….. as well. Just in case you’re wondering if I count on my body to process everything itself, or not. lol
You know, I just realized something. I always say I’m a healthy Chef, but not a saint. I now think the reason I am 90% vegan, dairy/gluten/soy/sugar free, is because it gives me a healthy pattern but allows for the times I just say: “I want that“, and knowing I’m still in the lifestyle I want. Pretty cool, huh?
If you make this recipe, or this gives you an idea to do something that you might like better, shoot me a comment and tell me your recipe. If you include a picture or an email so I can contact you and get a picture, I will share it with everyone here… and talk about it, and talk about what more I might do with it.
Give me your pantry, your fridge and tell me to put together food? I’m a happy girl! Should we do a party like that at your house? ha! Don’t you want to see what you could be creating with what you already have in the house?
Happy Eating,
Chef Marian