Sautéed Broccoli and Asparagus with Eggs

Ingredients

• Asparagus

  Raw

  8 spear, medium or 128g

• Broccoli

  Raw

  2 cup chopped or 182g

• 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

  ½ cup or 96g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Vinegar

  Cider

  1 tsp or 5g

• Hazelnuts or filberts

  Nuts

  ½ oz (21 whole kernels) or 14g

Directions

1. Bring a large saucepan of water to a boil for poaching, and set a ridged grill pan or large skillet over high heat to preheat.
2. Add the asparagus, broccoli, and chopped bacon to the hot dry pan. Season lightly with salt and pepper and cook, turning often, until bacon is crisp and vegetables are lightly charred and just tender, 3–5 minutes.
3. Rinse the lentils, then cook on the stovetop or in the microwave according to package directions until tender; drain very well.
4. Reduce the boiling water to a gentle simmer. Crack in the eggs and poach until whites are set and yolks remain runny, 3–4 minutes. Lift out with a slotted spoon and drain briefly on paper towels.
5. Transfer the vegetables and bacon to a large bowl. Add the olive oil, sherry vinegar, and cooked 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.