John Myers
Contents
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Ingredients
lentils
- 100 g Beluga lentils
- 1 Carrot, finely diced
- 1 Cup Frozen peas
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 pinch Sugar
- Salt
- Black pepper from the mill
- 2 tbsp Leaf parsley, finely chopped
- Butter
mustard sauce
- 2 tbsp Coarse mustard - no sweeter
- 100 ml Vegetable stock
- 1 tbsp Flour butter
- 2 tbsp Sour cream
- Salt
Poached eggs
- 4 Eggs
- 4 tbsp Apple Cider Vinegar
- Salt
Instructions
lentils
- Bring the lentils to the boil with three times the amount of water and then simmer for about 25 minutes over low heat and then pour over a sieve.
- Heat some butter in a pan and sauté the diced carrots in it over medium heat for a few minutes, then add a pinch of sugar and caramelize a little. Now add the lentils, peas, shallots and garlic and sauté for a few minutes while turning and then season with salt and pepper. And finally fold in the petersily.
mustard sauce
- Heat the poultry stock and dissolve the mustard in it. Add the flour butter and stir vigorously and simmer for a few minutes. Remove the sauce from the heat, stir in the sour cream and season with a little salt.
Poached eggs
- Bring the water to the boil in a saucepan, add the vinegar and a little salt and turn the heat to low, the water should only simmer gently. Now crack an egg and slide it into a ladle. Use the whisk to whisk the water and let the egg slide out of the ladle into the whirlpool.
- Do the same with the other eggs and let them steep for about 3 minutes.
finish
- Put some of the lentil vegetables on a plate, arrange the poached eggs on top and add some of the sauce.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 3.1gProtein: 1.6gFat: 9.4g
