Our little meyer lemon tree on the deck was a wedding gift a little over a year ago. It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.
By Erin Gleeson for The Forest Feast
LOVE this blog. simple eats, gorgeous photos.
How to Poach an Egg:
I had almost given up finding a decent video on how to poach an egg because everyone from the really classy looking videos is using all sorts of tools and vinegars and such.
All you need, as this lovely australian accent will tell you, is an egg, simmering water, and a dash of salt of you like. It’s magical, really. And this is EXACTLY how I poach my eggs.
Thank you, accent.
What do you do with your very first ever bag of split red lentils, the last egg in the carton, the last avocado in the mesh, an onion, a tomato and some spices?
One of the most fun, and sometimes disastrous, things to do with some free time in the kitchen is make something out of nothing.
I guess we’ll call this Garlic Pan Eggs and Lentils:
Lentils, about one cup (prepare per package instructions, lightly seasoned with sea salt, chili powder, ground pepper, whatever you feel)
½ of an Avocado, sliced
Garlic, LOTS and lots of garlic
Assorted spices (I used an Italian blend, chili powder, sea salt, ground pepper)
Preheat the oven to 350 degrees.
Prepare about a cup of lentils according to the package instructions. Set aside, preferably in a different container than the pan you cooked them in so they won’t keep cooking to the point of mush.
Heat a swirl of EVOO in a pan and sauté the onions until they’re almost tender, add the tomatoes and season with whatever you’ve got handy from the lentils. Cook until onions are tender and becoming translucent.
The way I did this, and what I recommend to save time and dishes, was to cook the tomatoes and onions in a cast iron skillet. If you do too, when the tomatoes and onions are ready simply spoon the lentils over the top and spread them over the whole pan. It should look something like a weird pie.
Get your garlic and put it right on the lentils. I made a little design out of it, but it’ll taste the same regardless. For a more potent garlic flavor, add the garlic to the onion and tomato mix when you’re cooking that to sweat some of the flavor out of the cloves early. Totally up to you.
Last but not least, crack and egg right plop in the center and throw the whole deal in the oven. Bake it for about five minutes, and then switch to broil to get pretty golden garlic cloves and a fully cooked egg for the last five minutes.
Sprinkle on your final touches of sea salt and ground pepper, add a few slices of avocado and you’re done!
**If you don’t have a cast iron skillet, first of all I urge you to get one. They’re pretty handy. But in the meantime, you can either layer the onions and tomatoes, then lentils, then garlic and egg in an oven safe dish and follow the same instructions, OR you can poach the egg separately and just set it on top at the end. If you poach the egg separately, skip baking completely and just cook the garlic with the onions and tomatoes to get full flavor.
tip for today: I bought this bunch of asparagus over a week ago and it’s still bright, crisp and lovely. I read this gem of information in a book and now I’m passing it on. cut about an inch off the entire bunch when you bring it home from the store and place the bunch, much like you would a bouquet, in a jar or glass or even a vase with water, use a ziploc to place over the tips, leaving room for some air to get in and out.
shoutout to you, Asia, my fellow asparagus lover!