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Panko-Crusted Cod
Breakfast Time/Anytime Lentils and Poached Eggs
| By : |
No need for special silicone cups for this recipe, basic “pyrex-style” ramekins will work in this recipe!
| Prep Time | 13 minutes |
| Cook Time | 19 minutes |
| Servings |
4 servings
|
Ingredients
- 3/4 cup dried brown or green lentils, rinsed and drained
- 2 dried bay leaves
- 3 cups Water divided
- 3 tbsp extra-virgin olive oil
- 1 tbsp finely chopped fresh parsley
- 1 lemon Grated zest and juice
- 1/2 tsp salt divided
- Nonstick cooking spray
- 4 eggs
- 4 cups baby spinach
- 1/4 tsp black pepper
Ingredients
|
Instructions
- Place the lentils, bay leaves, and
2 cups of the water in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes. - Meanwhile, in a small bowl, whisk together the oil, parsley, lemon zest and juice, and
1/4 tsp of the salt. Set aside. - Coat 4 (
6 oz ) ramekins with cooking spray and crack 1 egg into each ramekin. Set aside. - Use a quick pressure release. When the valve drops, carefully remove the lid and drain the lentils (discarding the lentil water and 2 bay leaves). Return the lentils to the Instant Pot with the spinach and
1/4 tsp of the salt. Toss until the spinach is just wilted and divide it between4 soup bowls. Cover to keep warm. - Add
1 cup of water to the pot, add a trivet and 3 ramekins. Stack the 4th ramekin on top of the other ramekins. Seal the lid, close the valve, press the Cancel button, and reset the Manual/Pressure Cook button to 1 minute. - Use a natural pressure release for 1 minute, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the ramekins and drain off any excess water that may have accumulated while cooking. Carefully run a knife around the outer edges of each egg to release from the ramekin easily.
- Spoon equal amounts of the oil mixture on top of each serving of lentils and top with the eggs. Sprinkle with black pepper.
Recipe Notes
NUTRITION FACTS
Choices/Exchanges: 1 1/2 Starch, 2 Medium-Fat Protein, 1/2 Fat
Calories: 280; Calories from Fat: 140; Total Fat: 15.0 g; Saturated Fat: 3.0 g; Trans Fat: 0.0 g; Cholesterol: 185 mg; Sodium: 390 mg; Potassium: 590 mg; Total Carbohydrate: 22 g; Dietary Fiber: 9 g; Sugars: 2 g; Protein: 16 g; Phosphorus: 275 mg
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Using my duo-evo-plus – the red lentils I used came to mush after the 4 minutes. (Perhaps the black are a better choice… or less time for the red.)
The lemon/olive oil sauce was excellent!
Eggs in the ramekins came out slightly uncooked, so may be I will leave them in a little longer after the 1 minute cooking.
Also found the portion wanting – will find a vessel twice the size of a ramekin for two eggs
I’d also like to see ingredients measured by weight rather than volume.
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
This recipe was amazing! We loved it! I did add some fried pancetta as a garnish in our bowls. It added a little crunch which really balanced out the texture of the dish. I am sure that bacon would also be amazing.
Highly recommend this simple and deelish recipe!
Thank you for sharing such a healthy breakfast delight! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K