Lentil & Egg Breakfast Hash
A savory, protein-rich breakfast from your Week 2 FareRx bag - about 34g carb and 20g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Lentils are slow-digesting, fiber-rich carbs that are gentle on blood sugar, and the egg adds protein - a steady savory start to the day.
Ingredients
- •3/4 cup cooked lentils
- •1 egg
- •2 tbsp red onion, diced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the red onion in olive oil, then add the lentils and crisp them up.
- 02
Make a well, crack in the egg, cover, and cook until the white sets.
Dietitian’s notes
- →Cook a batch of lentils ahead so this comes together in minutes.
- →Crisp the lentils and onion in the pan, then top with a soft egg so the yolk acts as the sauce.
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