These yellow lentil cakes with perfectly poached eggs make for a delightful and nutritious breakfast or brunch option. The lentil cakes are spiced with aromatic flavors, and the poached eggs add a creamy touch. It's a hearty and satisfying dish that's packed with protein and flavor.
Ingredients: 1 cup yellow lentils, soaked and drained. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/2 teaspoon turmeric powder. Salt to taste. Black pepper to taste. 2 tablespoons olive oil. 4 eggs. Fresh cilantro leaves for garnish.
Instructions: Soak and drain the yellow lentils, then chop the onion and garlic. Add the cumin powder, coriander powder, turmeric powder, salt, and black pepper. Pulse the ingredients together in a food processor. Mix it all together until it turns into a smooth batter. In a nonstick skillet over medium-low heat, heat 1 tablespoon of olive oil. Use a spoon to spread a small amount of the lentil batter on the pan to make a pancake. Depending on the size of your skillet, you can make more than one pancake at the same time. The lentil cakes should be cooked for two to three minutes on each side, or until they are crispy and golden brown. If you need to, add more oil. Bring a pot of water to a slow boil for the eggs while the lentil cakes are cooking. Be careful to crack each egg into its own small bowl or ramekin. Stir the simmering water with a spoon to make a gentle whirlpool. Then, carefully slide each egg into the swirling water. For a runny yolk, poach the eggs for three to four minutes. If you want them firmer, poach them for longer. Carefully take the poached eggs out of the water with a slotted spoon and drain any extra water. On plates, put the cooked lentil cakes and top each one with a poached egg. A few fresh cilantro leaves and black pepper are a nice touch. You can eat your tasty Yellow Lentil Cakes with Poached Eggs right away.
Prep Time: 15 minutes
Cook Time: 20 minutes
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