Name: Lentils with Cucumbers, Chard, and Poached Egg
Yield: 4 servings
Ingredients: 1 tablespoon distilled white vinegar; 4 large eggs; 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked); 2 scallions, thinly sliced; 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice, divided; Kosher salt, freshly ground pepper; 2 small cucumbers, thinly sliced; 1 tablespoon za'atar, plus more for serving; 1 tablespoon olive oil; 1 large bunch Swiss chard, ribs and stems removed, leaves torn into 2" pieces; 1 garlic clove, finely grated (optional); Za'atar is available at Middle Eastern markets and specialty foods stores, or online.

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Lentils with Cucumbers, Chard, and Poached EggPeden & Munk

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Recipe information

Yield
4 servings

Ingredients

1 tablespoon distilled white vinegar

4 large eggs

2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)

2 scallions, thinly sliced

2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, divided

Kosher salt, freshly ground pepper

2 small cucumbers, thinly sliced

1 tablespoon za'atar, plus more for serving

1 tablespoon olive oil

1 large bunch Swiss chard, ribs and stems removed, leaves torn into 2" pieces

1 garlic clove, finely grated (optional)

Ingredient info:

Za'atar is available at Middle Eastern markets and specialty foods stores, or online.

Preparation

Step 1
Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Step 2
Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
Step 3
Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za'atar.