The egg is the most useful protein in your refrigerator and also the cheapest. It cooks in under ten minutes in any of its forms. It pairs with essentially everything. It is the ingredient that saves lunch on the days when there is nothing else, and the ingredient that elevates lunch on the days when you have more to work with.
Most people, however, have a very narrow relationship with eggs at lunch. They make an egg salad sandwich and consider the category explored. Or they fry an egg and put it on toast and call it brunch rather than lunch, as if the time of day changes what the egg is.
The egg at lunch is underutilized in ways that are genuinely worth correcting. A soft-boiled egg sliced over a grain bowl is a different lunch than scrambled eggs on toast, which is a different lunch than a frittata, which is a different lunch than deviled eggs packed in a container, which is a different lunch than shakshuka spooned over crusty bread. These are all eggs. They are not the same lunch.
These 21 ideas cover the full range of what an egg can do at noon. Some are simple enough to make in five minutes on a workday. Some are worth making on a weekend and eating over three days. All of them are genuinely good, because the egg, when treated correctly, always is.
1. Classic Egg Salad Sandwich
The egg salad sandwich done properly is one of the best lunches that exists. The problem with most egg salad is the ratio: too much mayonnaise, not enough seasoning, and no textural contrast to interrupt the uniform creaminess. The solution is simple and worth knowing.
What You’ll Need (serves 2):
- 6 large eggs, hard-boiled and peeled
- 2.5 tablespoons good-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, finely snipped
- 1 tablespoon fresh dill, chopped
- 1 stalk celery, very finely diced
- 1 teaspoon white wine vinegar or lemon juice
- Salt and white pepper
- 4 slices whole grain bread
- Crisp lettuce leaves
- Thin cucumber slices
How to Make It:
Chop the eggs. Some people prefer large chunks for texture; others prefer a finer, creamier result. Both are correct. Combine with the mayonnaise, Dijon, herbs, celery, vinegar, salt, and white pepper. Taste before seasoning: egg salad needs more salt than you expect.
Spread generously on two slices of bread. Add lettuce and cucumber. Close with the remaining slices. Cut diagonally.
The celery is the textural element most egg salads lack. Without it, every bite is the same. With it, the egg salad becomes genuinely interesting to eat from start to finish.
2. Shakshuka with Crusty Bread
Shakshuka is the lunch that takes twenty minutes and produces something that makes the kitchen smell like a North African spice market. Eggs poached directly in a spiced tomato sauce, served with bread for scooping, is a complete, deeply satisfying, entirely vegetarian lunch that works equally well as a solo meal or shared between two people with a large pan.
What You’ll Need (serves 2):
- 4 large eggs
- 1 can (14 oz) crushed tomatoes
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1 teaspoon sugar
- Salt and pepper
- Fresh parsley or cilantro
- Crumbled feta for finishing
- Crusty bread or pita for serving
How to Make It:
Heat olive oil in a deep skillet over medium heat. Sauté the onion for 5 minutes until soft. Add the bell pepper and cook for 3 minutes. Add the garlic and all the spices and cook for 1 minute until fragrant. Add the crushed tomatoes and sugar. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens.
Using a spoon, create four wells in the sauce. Crack one egg into each well. Cover the pan and cook on medium-low for 5-7 minutes until the whites are set and the yolks are still runny (or longer if you prefer firm yolks).
Scatter with feta and fresh herbs. Bring the pan directly to the table with bread alongside.
3. Niçoise Salad
The composed French salad built around hard-boiled eggs, tuna, green beans, potatoes, olives, and tomatoes with a sharp Dijon vinaigrette is the lunch that manages to be both genuinely complete and genuinely beautiful. Every component is arranged rather than tossed, which means you taste each thing distinctly rather than all at once.
What You’ll Need (serves 2):
- 4 large eggs, hard-boiled and halved
- 1 can (5 oz) tuna in olive oil, drained
- 1 cup green beans, blanched until tender-crisp
- 1 cup baby potatoes, boiled and halved
- 1 cup cherry tomatoes, halved
- 1/3 cup Niçoise or Kalamata olives
- 4 cups mixed greens or butter lettuce
- 4 anchovy fillets (optional)
For the Vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 shallot, finely minced
- 1/3 cup olive oil
- Salt and cracked pepper
How to Make It:
Whisk the vinaigrette together. Arrange the greens on a large plate or platter. Place each component in its own section: eggs, tuna, green beans, potatoes, tomatoes, olives, and anchovies. Drizzle the vinaigrette over everything.
This is not a tossed salad. Each person takes a little of each component with each forkful, which creates a different experience than mixing everything together. That intentional variety is the point of the Niçoise.
4. Fried Egg and Avocado Toast
The lunch that has been ordered in cafés for a decade, made at home in four minutes, and is genuinely superior in every way to the version you pay fifteen dollars for. Properly toasted bread, ripe mashed avocado, a fried egg with a runny yolk, and the right finishing elements transform this from a trend into a genuinely good lunch.
What You’ll Need (serves 1):
- 2 large eggs
- 2 slices dense whole grain bread, toasted
- 1 ripe avocado, mashed with lemon juice and sea salt
- Red pepper flakes
- Flaky sea salt and cracked black pepper
- 1 tablespoon olive oil or butter for frying
- Optional: everything bagel seasoning, microgreens, a drizzle of chili oil, thin radish slices
How to Make It:
Toast the bread deeply. Mash the avocado with lemon and salt. Spread generously on both slices, going to the edges.
Fry the eggs in olive oil or butter over medium heat, sunny-side up. Baste with the hot oil from the pan during cooking so the whites set completely while the yolk stays runny.
Lay one egg on each slice of toast. Season with sea salt, cracked pepper, and red pepper flakes. Add any finishing elements.
The runny yolk breaks when you cut into it and becomes a sauce for the avocado. This is not an accident. It’s the design.
5. Frittata Slices with a Side Salad
A frittata made in a cast iron skillet, cooled, and sliced into wedges is one of the most practical egg lunches available. It can be made Sunday and eaten Monday through Wednesday, cold or briefly reheated, and it improves with vegetables, cheese, and fresh herbs in whatever combination you prefer.
What You’ll Need (serves 4):
- 8 large eggs
- 1/4 cup whole milk or cream
- 1.5 cups mixed vegetables: cherry tomatoes, wilted spinach, sautéed mushrooms, roasted red pepper, caramelized onion
- 1/2 cup crumbled feta or shredded Parmesan
- 2 tablespoons olive oil
- Fresh herbs: basil, chives, or flat-leaf parsley
- Salt and pepper
How to Make It:
Preheat oven to 375°F.
Whisk eggs with milk, salt, pepper, and half the cheese. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté any raw vegetables until soft. Pour the egg mixture over the vegetables. Cook on the stovetop for 3-4 minutes until the edges are set. Scatter the remaining cheese on top.
Transfer to the oven and bake for 12-15 minutes until the center is just set and the top is lightly golden.
Cool in the pan. Slice into wedges. Eat warm or cold with a simple green salad alongside.
6. Deviled Eggs
Deviled eggs are the lunch that requires a batch of boiled eggs on Sunday and five minutes of filling on the day of. They’re complete, protein-rich, entirely portable, and the kind of thing that disappears faster than anything else on any table they appear on.
What You’ll Need (makes 12 halves, serves 2-3):
- 6 large eggs, hard-boiled and peeled
- 2.5 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and white pepper
- Smoked paprika for topping
- Optional add-ins for variety: 1 teaspoon sriracha, 1 tablespoon finely diced pickle, crumbled bacon, fresh dill, a sliver of roasted red pepper
How to Make It:
Halve the eggs lengthwise. Pop the yolks into a bowl. Mash with mayonnaise, Dijon, vinegar, salt, and pepper until completely smooth. Taste and adjust. The filling should be well-seasoned and slightly tangy.
Pipe or spoon the filling back into the whites. Dust with smoked paprika. Add any garnish.
Refrigerate for up to 2 days. Pack in a container with a flat bottom so they don’t tip.
7. Egg and Roasted Vegetable Grain Bowl
A soft-boiled or jammy egg, halved and placed on top of a grain bowl with roasted vegetables, greens, and a good dressing, is the lunch that provides complete protein, complex carbohydrates, fiber, and healthy fat in one bowl. The egg yolk, when partially set, acts as a sauce that enriches the whole bowl.
What You’ll Need (serves 1):
- 2 large eggs, soft-boiled (boil for exactly 7 minutes, then ice bath)
- 3/4 cup cooked farro, quinoa, or brown rice
- 1 cup roasted vegetables: sweet potato, broccoli, cherry tomatoes, zucchini
- 1 cup baby spinach or arugula
- 2 tablespoons tahini dressing or lemon vinaigrette
- 2 tablespoons pumpkin seeds or toasted almonds
- Pinch of za’atar or everything bagel seasoning
How to Make It:
Build the bowl: grain base, spinach mixed in, roasted vegetables arranged on top. Halve the soft-boiled eggs and lay cut-side up on the bowl. Drizzle with dressing. Scatter the seeds and seasoning.
When you break the yolk with your fork, it will run into the grains and vegetables and create a richness that ties every component together. This is the grain bowl technique that makes a simple collection of ingredients taste cohesive.
8. Spanish Tortilla
The Spanish tortilla is not a Mexican flour tortilla. It is a thick, round, potato-and-egg omelette that is the most portable egg-based lunch in existence. Made in the evening or morning, cooled, sliced into wedges, and packed cold, it is complete, filling, requires no reheating, and is one of the most genuinely delicious things you can eat at room temperature.
What You’ll Need (serves 4-6):
- 6 large eggs
- 3 medium Yukon Gold potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup good olive oil
- Salt and pepper
How to Make It:
Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and onion. Season with salt. Cook gently, stirring occasionally, for 20-25 minutes until the potatoes are completely tender but not browned. The oil should simmer gently around them, not fry aggressively.
Drain the potato mixture, reserving the oil. Whisk the eggs with salt and pepper. Fold the potato mixture into the eggs and let sit for 5 minutes.
Return 2 tablespoons of the reserved oil to the skillet over medium heat. Pour in the egg and potato mixture. Cook for 4-5 minutes until the edges are set. Place a large plate over the pan, invert, and slide the tortilla back into the pan to cook the other side for 3-4 minutes.
Cool to room temperature. Slice into wedges. Pack cold.
9. Egg Fried Rice
The lunch that uses leftover rice and turns it into something better than what you had for dinner. Egg fried rice made with good day-old rice, quality soy sauce, and properly scrambled eggs is a complete, satisfying lunch that takes twelve minutes and can incorporate whatever vegetables you have.
What You’ll Need (serves 2):
- 3 large eggs, beaten
- 2 cups day-old cooked rice (the older and drier, the better)
- 1 cup frozen peas and carrots, thawed
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 scallions, sliced
- Optional: 1/2 cup diced firm tofu, cooked shrimp, or any leftover cooked protein
How to Make It:
Heat a wok or large skillet over the highest heat possible. Add the vegetable oil. Add the rice and spread flat. Let it fry undisturbed for 2 minutes, then stir. Push to the sides.
Add a touch more oil to the center. Add the garlic and cook for 15 seconds. Pour in the beaten eggs. Scramble quickly, breaking into small pieces as they cook, then mix them into the rice before they’re fully set. Add the peas and carrots and any protein. Pour in the soy sauce and sesame oil. Toss everything vigorously over high heat for 2-3 minutes until the rice is evenly coated and slightly caramelized.
Finish with scallions. Serve immediately or pack in an insulated container.
10. Soft-Boiled Ramen Egg Over Noodles
The ramen egg, also called ajitsuke tamago, is a soft-boiled egg marinated in soy sauce, mirin, and a little sugar until the white turns a deep, caramel color and the yolk is jammy and custardy. Placed over noodles with a simple broth, it is the most elegant egg lunch on this list.
What You’ll Need (serves 1):
For the Marinated Egg (make ahead, up to 4 days):
- 2 large eggs, soft-boiled exactly 7 minutes, then ice bath and peeled
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1/4 cup water Combine in a zip-lock bag or small container. Marinate for at least 4 hours.
For the Noodles:
- 1 serving ramen noodles or thin egg noodles, cooked
- 1.5 cups warm chicken broth
- 1 teaspoon soy sauce and 1 teaspoon sesame oil
- Sliced scallions and sesame seeds
How to Make It:
Cook the noodles. Place in a bowl with the warm broth seasoned with soy and sesame. Remove the marinated eggs from the marinade and halve them. Place cut-side up on the noodles. Scatter scallions and sesame seeds.
The yolk, when it’s been marinated for a day, takes on a slightly translucent, set quality on the outside while remaining jammy in the center. It is one of the most satisfying single bites in all of egg cookery.
11. Egg and Vegetable Stir-Fry
Scrambled eggs cooked into a stir-fry of seasonal vegetables and served over rice is the quick lunch that uses the egg as both protein and textural element simultaneously. The egg is scrambled directly in the wok with the vegetables, creating a dish that is neither pure stir-fry nor pure scrambled eggs but something better than either.
What You’ll Need (serves 1-2):
- 3 large eggs, beaten
- 1 cup broccoli florets, blanched briefly
- 1/2 cup snap peas
- 1/2 red bell pepper, sliced thin
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Cooked rice for serving
How to Make It:
Heat a wok over high heat. Add oil. Stir-fry the broccoli and snap peas for 3 minutes, then add the bell pepper, garlic, and ginger for 1 more minute. Push the vegetables to the sides.
Pour the beaten eggs into the center. Let them set slightly, then scramble them into large, soft curds before mixing into the vegetables. Add soy sauce and sesame oil. Toss everything together.
Serve over rice immediately.
12. Croque Madame
The croque madame is a grilled ham and cheese sandwich topped with a fried egg, which transforms a very good sandwich into an extraordinary one. The egg on top is the element that pushes it from lunch into event. It’s a French café standard and it takes fifteen minutes.
What You’ll Need (serves 1):
- 2 slices dense white or brioche bread
- 2 slices good ham
- 2 slices Gruyère or Swiss cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons butter, divided
- 1 large egg
For the Béchamel (optional but traditional):
- 1 tablespoon butter, 1 tablespoon flour, 1/2 cup whole milk, salt, pepper, pinch of nutmeg, whisked and cooked until thick
How to Make It:
Spread Dijon on one slice of bread. Layer ham and one slice of cheese. Close the sandwich. Butter the outside surfaces.
Grill in a skillet over medium heat for 3-4 minutes per side until deeply golden and the cheese melts. If using béchamel, spread it on top of the sandwich after grilling and add the remaining cheese. Broil for 2 minutes until bubbling.
Fry the egg in butter alongside, sunny-side up. Slide it onto the top of the sandwich.
Cut diagonally. The yolk will run when cut.
13. Egg and Tuna Melt
Tuna salad mixed with chopped hard-boiled egg and melted cheese on toasted bread is the open-faced lunch that is substantially more filling than a standard tuna melt and has more protein per slice than almost anything else you could put on bread.
What You’ll Need (serves 1):
- 2 large eggs, hard-boiled and roughly chopped
- 1 can (2.5 oz) tuna, well drained
- 1.5 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper
- 2 slices whole grain bread, toasted
- 2 slices cheddar or Swiss
How to Make It:
Mix the tuna, chopped egg, mayo, Dijon, salt, and pepper.
Spread generously on the toasted bread. Top each slice with a cheese slice.
Place under the broiler for 2-3 minutes until the cheese is melted and bubbling and the edges of the bread are deeply golden.
Eat open-faced. The combination of tuna, egg, and melted cheese is more than the sum of its parts.
14. Green Goddess Egg Salad
A variation on classic egg salad, built with a green goddess-style dressing instead of standard mayonnaise. Fresh herbs, lemon, and avocado make this version brighter, lighter, and genuinely more interesting than the original while keeping all the satisfaction of a good egg salad.
What You’ll Need (serves 2):
- 6 large eggs, hard-boiled and chopped
- 1/4 ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- Juice of half a lemon
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
- 1 tablespoon fresh tarragon or dill
- 1 clove garlic, minced
- Salt and pepper
- Whole grain bread or lettuce cups for serving
How to Make It:
Blend the avocado, Greek yogurt, mayonnaise, lemon juice, fresh herbs, and garlic until smooth. Season with salt and pepper. Fold gently into the chopped eggs.
Serve on whole grain toast or in butter lettuce cups with thinly sliced cucumber alongside.
The green goddess dressing makes this version feel fresh and herb-forward in a way that works particularly well as a spring or summer lunch.
15. Baked Eggs in Tomato Cups
Whole tomatoes with the tops removed, scooped slightly, and filled with an egg and a small amount of cheese, then baked until the egg is just set, is the lunch that is both elegant and entirely simple. Each person gets their own edible vessel. No cleanup required.
What You’ll Need (serves 2):
- 4 large, firm beefsteak or heirloom tomatoes
- 4 large eggs
- 4 tablespoons shredded Parmesan or crumbled feta
- Fresh thyme or basil
- Olive oil
- Salt, pepper, and red pepper flakes
- Crusty bread for serving
How to Make It:
Preheat oven to 375°F. Slice the top off each tomato and scoop out some of the pulp to create a hollow large enough for an egg. Place in a baking dish. Drizzle with olive oil inside each cup. Season.
Crack one egg into each tomato. Top with cheese, herbs, salt, pepper, and red pepper flakes.
Bake for 20-25 minutes until the whites are set and the yolks are at your preferred doneness. Check at 20 minutes.
Serve immediately with crusty bread.
16. Egg and Avocado Sushi Rolls
Rice rolls filled with scrambled egg, avocado, cucumber, and a little soy-seasoned rice may not be traditional sushi, but they are a genuinely satisfying, fun-to-make lunch that requires no raw fish and produces something that children and adults both eat enthusiastically.
What You’ll Need (serves 2, makes 4 rolls):
- 2 cups cooked sushi rice seasoned with rice vinegar, sugar, and salt
- 3 large eggs, scrambled softly and cooled
- 1 avocado, sliced into thin strips
- 1/2 cucumber, cut into matchsticks
- 4 nori sheets
- Soy sauce and pickled ginger for serving
How to Make It:
Place a nori sheet on a bamboo mat or clean surface. Spread a thin layer of seasoned rice across the lower two-thirds of the nori, leaving a 1-inch border at the top. Lay a line of scrambled egg, avocado strips, and cucumber along the center of the rice. Roll tightly from the bottom, pressing firmly. Seal with a little water on the exposed nori edge.
Slice into rounds with a wet, sharp knife. Serve with soy sauce and ginger.
17. Mediterranean Egg Wrap
A warm wrap of scrambled eggs with roasted red peppers, spinach, olives, and crumbled feta in a whole wheat tortilla is the lunch that covers every Mediterranean flavor note in a portable, handheld format.
What You’ll Need (serves 1):
- 3 large eggs, beaten with salt and pepper
- 1 large whole wheat tortilla
- 1/4 cup roasted red pepper, sliced
- 1 cup baby spinach, wilted briefly in the pan
- 2 tablespoons Kalamata olives, sliced
- 2 tablespoons crumbled feta
- 1 tablespoon olive oil
How to Make It:
Heat olive oil in a skillet over medium heat. Wilt the spinach for 1 minute and remove. In the same pan, scramble the eggs until just set but still slightly creamy.
Warm the tortilla. Spread the scrambled eggs across the center. Add the spinach, roasted pepper, olives, and feta. Roll tightly.
Wrap in parchment. Eat immediately or pack for up to 2 hours.
18. Egg Drop Soup with Noodles
Egg drop soup with thin noodles is the simplest, most comforting hot egg lunch available. A golden broth with ribbons of cooked egg and slippery noodles takes under fifteen minutes and is the lunch equivalent of a warm hand on your shoulder.
What You’ll Need (serves 2):
- 3 large eggs, beaten
- 3 cups good chicken broth
- 1 serving thin egg noodles or vermicelli, cooked
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 3 scallions, sliced
- Fresh ginger: a 1-inch piece simmered in the broth then removed
How to Make It:
Bring the broth with the ginger to a gentle simmer. Remove the ginger. Add the soy sauce, sesame oil, and white pepper. Stir in the cornstarch mixture and cook for 1 minute until slightly thickened.
Slowly pour the beaten eggs into the simmering broth in a thin, steady stream while stirring gently with a fork. The eggs will cook into thin ribbons. Add the noodles and heat through.
Serve in deep bowls with sliced scallions.
19. Egg and Sweet Potato Hash
A skillet of diced sweet potato, bell pepper, and onion, crisped in olive oil and topped with fried or baked eggs, is the lunch that eats like brunch but contains no pretension about what meal it belongs to. It’s a complete, nutritious, genuinely satisfying lunch that takes twenty minutes.
What You’ll Need (serves 2):
- 2 large sweet potatoes, diced small
- 1 red bell pepper, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper
- 4 large eggs
- Fresh cilantro and avocado for serving
- Hot sauce
How to Make It:
Heat olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring every few minutes, for 10-12 minutes until golden and tender. Add the bell pepper and onion and cook for 4 minutes. Add garlic, paprika, and cumin and cook for 1 minute.
Create four wells in the hash. Crack one egg into each well. Cover and cook for 3-4 minutes until whites are set.
Finish with cilantro, avocado, and hot sauce.
20. Quiche Slice with Green Salad
A slice of cold quiche is one of the best packed lunches possible. Made on the weekend in a full-size tart pan, it serves six and holds in the refrigerator for four days. Cold quiche is actually better than warm quiche: the custard sets more cleanly, the pastry holds its structure, and the flavors have had time to settle.
What You’ll Need (serves 6):
For the Pastry:
- 1.5 cups flour, 1/2 cup cold butter, 1 egg yolk, 2-3 tablespoons cold water. Mix, chill, press into a 9-inch tart pan, blind bake at 375°F for 15 minutes.
For the Custard:
- 5 large eggs
- 1.5 cups heavy cream
- Salt, pepper, and nutmeg
- 1.5 cups filling of choice: caramelized onion and Gruyère, spinach and feta, bacon and cheddar, leek and goat cheese
How to Make It:
Spread the filling in the blind-baked pastry shell. Whisk the eggs with cream, salt, pepper, and nutmeg. Pour over the filling. Bake at 325°F for 35-40 minutes until just barely set in the center.
Cool completely. Refrigerate. Slice and serve cold with a handful of dressed salad greens.
21. Poached Egg on Lentil Salad
A soft poached egg placed on top of a warm French lentil salad is the lunch that tastes significantly more sophisticated than the effort involved would suggest. The yolk, when broken, runs into the lemony dressed lentils and becomes a sauce. It is the technique that elevates a simple ingredient into a restaurant-quality meal.
What You’ll Need (serves 1):
- 2 large eggs, poached
- 3/4 cup cooked Puy or green lentils, warm
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh parsley
- 2 tablespoons red wine vinaigrette (red wine vinegar, Dijon, olive oil, shallot)
- 1 tablespoon white wine vinegar for poaching
- Salt and cracked pepper
- Crumbled goat cheese (optional)
How to Make It:
Toss the warm lentils with tomatoes, onion, parsley, and the vinaigrette. Season generously. Spoon into a bowl.
Poach the eggs in barely simmering water with a splash of vinegar for 3-4 minutes until the whites are just set and the yolks are still runny.
Place the poached eggs on top of the lentil salad. Season with sea salt and cracked pepper. Crumble goat cheese over the top.
Break the yolk. Let it run. Eat immediately.
