Sautéed Broccoli and Asparagus with Eggs

Ingredients

• Asparagus

  Raw

  8 spear, medium or 128g

• Broccoli

  Raw

  8 spear or 248g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Raw

  1 cup or 192g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vinegar

  Cider

  1 tsp or 5g

• Hazelnuts or filberts

  Nuts

  ⅓ oz (21 whole kernels) or 9g

Directions

1. Bring a large saucepan of water to a boil; set a ridged griddle pan or large skillet over high heat.
2. When the pan is hot, add the asparagus, broccoli, and chopped bacon. Season lightly with salt and pepper and cook, turning often, until the bacon is crisp and the vegetables are lightly charred and just tender, 3–5 minutes.
3. Cook the lentils in the microwave or on the stovetop according to package directions until tender; drain well.
4. Reduce the boiling water to a gentle simmer. Crack in the eggs and poach until the whites are set and yolks are still runny, about 3–4 minutes. Lift out with a slotted spoon and drain on paper towels.
5. Transfer the cooked vegetables and bacon to a large bowl. Add the olive oil, sherry vinegar, and lentils; season to taste with salt and pepper and toss to combine.
6. Divide onto plates, top with the poached eggs, and finish with the toasted, chopped hazelnuts. Serve immediately.