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Monday, September 23, 2019

Poached Eggs over Lentils and Asparagus

Have you ever had a poached egg? SO GOOD!! This was actually the first time I've ever cooked them this way. Soft, hard boiled, fried, scrambled but never poached. I don't know what I was apprehensive about, it's easy! 

I think Lentils are always a forgotten food. They really fill you up and can be cooked so many different ways. I used green lentils in this preparation.

Mixing the red wine vinegar and Dijon mustard together makes this heavenly sauce to drizzle over everything. Makes ya mouth pucker! 


  • 1 cup lentils
  • 3 cups water
  • 2 cups spinach
  • salt and pepper
  • 1 garlic clove, minced
  • 1 lb asparagus, trimmed
  • 1 tsp extra virgin olive oil
  • 2 1/2 tsp red wine vinegar
  • 1 tbsp. Dijon mustard
  • dash white vinegar
  • 4 large eggs


  1. Combine the lentils, water, S&P, and garlic in a pot, bring to boil and then let simmer for 40 minutes. It will absorb the water. Add spinach towards the end.  
  2. Preheat the oven to 350, toss asparagus with 1 tsp olive oil, place on a baking sheet, season with S&P, roast about 15 minutes. 
  3. Make the dressing by combining the red wine vinegar and Dijon mustard and 1 tsp olive oil. Whisk thoroughly and set aside. 
  4. Fill a large pot with water, bring water to a boil, then reduce to a rolling simmer. Add a dash of white vinegar. Crack one egg at a time into a small bowl and tip the egg into the water. Cook 3 minutes then use a slotted spoon to remove and place on paper towel. 
  5. Spoon about a 1/2 cup of lentil mixture onto a plate, top with asparagus and then 2 poached eggs. Drizzle with the dressing and season with S&P. 

This recipe makes 2 servings (with leftover lentils) at 2 points each on WW Freestyle Program. 


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