Breakfast Time/Anytime Lentils and Poached Eggs

By: The Instant Pot Diabetes Cookbook

Breakfast Time/Anytime Lentils and Poached Eggs
cuisine icon Cuisine
American, Modern
cuisine icon Course
Breakfast, Lunch, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 4 servings, american, baby spinach, black pepper, breakfast, contributed, cook 19 min, diabetes, dried bay leaves, dried brown, eggs, extra-virgin olive oil, finely chopped fresh parsley, insta pot egg recipe, instant pot breakfast recipes, instant pot egg recipe, instant pot eggs, instant pot recipe, instant pot recipes, lemon, lunch, main course, medium, modern, nonstick cooking spray, prep 13 min, pressure cook, pressure cooker recipes, salt, water

prep icon Prep Time
13 min
cook icon Cook Time
19 min

serving icon Servings
4 servings
Ingredients
  • 3/4 cup dried brown
  • 2 dried bay leaves
  • 3 cups Water
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 lemon
  • 1/2 tsp salt
  • Nonstick cooking spray
  • 4 eggs
  • 4 cups baby spinach
  • 1/4 tsp black pepper
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 between 4 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.
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