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.
