This is a cute dish I came up with on the go, I had green lentils, eggs, and some purple sweet potatoes (yams!). So, I sautéed the veg and then cooked my eggs in the same pan. The eggs took on a bit of green coloring from the broccoli and onions I had sautéed with the yams earlier, plus the green lentils, arugula and dill toppings…a perfect lunch with a fun name was created.
Green Eggs & Yams
Ingredients
- 1 handful arugula I used a small handful in the bottom of my bowl
- 3/4 cup cooked green lentils Cook lentils according to direction on package. I cooked one cup uncooked lentils that yielded about 3 cups cooked. I used 3/4 cup in my dish as a base.
- 1 tbsp Ghee
- 2 tbsp thinly sliced red onion
- 1/2 cup diced, purple or regular, sweet potato/yam
- 1/2 cup small chopped broccoli
- 2 eggs (pasture raised, organic if you can)
- 1 tbsp chopped fresh dill
- 1 tsp zest of fresh lemon
- salt and pepper to taste
- olive oil for finishing
- 1/4 cup chicken broth for steaming the vegetables
Instructions
- Place arugula in the bottom of your bowl, drizzle with a little olive oil and massage gently.
- Layer cooked lentils on top of arugula. It's ok if the lentils are still warm.
- Melt 1 tbsp Ghee over med to low heat and add red onions, sautéed gently but do not brown, about 4 min.
- Add sweet potato to pan with onions, turn up heat slightly, once heated through, add small amounts of the broth to slightly steam the potatoes. This helps them cook a little faster.
- Add broccoli to pan and toss, adding a little more broth the create a steam. Once all veg is softened but still a little crunchy, turn out over the lentils in your bowl.
- Turn heat to low and melt the other tbsp of ghee in your pan. Crack the two eggs into the pan, trying to keep the yolks in tact. No need to clean the pan in-between bc the leftover seasoning form the vegetables with slightly color the eggs.
- Depending on how you like your eggs, cook until the whites hold shape but still runny on top, I gently flip them now for a quick minute, then remove. Place on top of your vegetables in the bowl.
- Now, I finish with the chopped dill, lemon zest, salt, pepper and a drizzle of olive oil.
