Panko-Crusted Cod
Breakfast Time/Anytime Lentils and Poached Eggs
By :The Instant Pot Diabetes Cookbook |

No need for special silicone cups for this recipe, basic “pyrex-style” ramekins will work in this recipe!
Course | Breakfast, Lunch, Main Course |
Difficulty | Medium |
Browse Category | Breakfast |
Duration | 30-60 min |
Diet | Diabetes |
Cooking Technique | Pressure Cook |
Main Ingredient | Baby Spinach, Brown or Green Lentils, Dried Bay Leaves, Eggs |
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

The Instant Pot Diabetes Cookbook
All recipes by : The Instant Pot Diabetes Cookbook
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