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Warm Lentils with Smoked Salmon and Poached Eggs
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30 minutes
10
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
smoked salmon
mediterranean
vegan
(?)
Not vegan due to:
smoked salmon
egg (large)
vegetarian
(?)
Not vegetarian due to:
smoked salmon
pescetarian
paleo
(?)
Not paleo due to:
green lentil
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
cups
 
8
ounces, weight
 
5
ounces, weight
 
1
cup
snipped.
 
1
cup
fresh.
 
3
tbsp
 
6
whole
 
 
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PREPARATION
1.
Preheat the oven to 350°. In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and transfer to a large bowl. Fold in the trout, spinach, chives, lemon juice and olive oil and season with salt and pepper.
2.
Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Spoon the lentil salad onto plates. Using a slotted spoon, immediately transfer the eggs to the plates and serve.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 233
Protein 11.2 g
Carbohydrates 8.47 g
Iron 0.72 mg
Fiber 2.80 g
Calcium 19.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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