Poached Eggs over Lentils and Arugula + a RAD GIVEAWAY!

Poached Eggs over Lentils and Arugula

It’s true.

This carnivorous, bacon loving gal can enjoy a “sans-meat” meal from time to time. Which is why I was happy to join our friends over at Safest Choice® Eggs this month with their fun {and downright awesome} March Meatless Meals Party!

Poached Eggs over Lentils and Arugula

I went back and forth for some time as to what I would make and finally decided upon this hearty and heartwarming dish – tender, savory lentils with fresh arugula leaves topped with an unctuous poached egg.

Uh……YES, PLEASE!!!!

Poached Eggs over Lentils and Arugula

It all starts by sauteing various aromatics and then cooking the lentils of your choice {I opted for green lentils} until they become tender. Perch a perfectly poached egg on top and you’re ready to dig in!

Poached Eggs over Lentils and Arugula

Great for weekend brunch entertaining or an easy weeknight meal, this lentils dish can also easily be adapted for the meat-lovers out there. Rendering bacon or pancetta with the aromatics would be utterly spectacular or perfectly cooked prawns would be the raddest sidekick to the poached egg.

But as delish as these lentils are, I’ve got to let you in on this FABULOUS giveaway sponsored Safest Choice® Eggs.

Poached Eggs over Lentils and Arugula

Enter now until Monday, March 31st for a chance to win one of two Safest Choice™ prize packs. Each prize pack will include (1) $200 Amex gift card, one (1) Lodge Round Fry Pan 10”, one (1) Sur La Table® Red Mixing Bowls, one (1) Flexible Nylon Spatula, one (1) Eggs cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value is $467.00

HAVE MERCY- that’s awesome!!!

Want to know how to enter? Easy peasy! Click HERE where you’ll be redirected to Safest Choice giveaway powered by Rafflecopter.

Poached Eggs over Lentils and Arugula

Best of Luck, Friends!

And remember, enter by March 31st so you can get in on all that goodness!!!!

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Poached Eggs over Lentils and Arugula
Serves 4

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup diced celery
1 cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
4-5 sprigs fresh thyme
1 cup lentils
½ cup white wine
3 cups unsalted vegetable stock
1 dried bay leaf
1 tablespoon white vinegar
4 Safest Choice™ pasteurized eggs
kosher salt
black pepper
2 cups fresh arugula leaves
4 ounces parmesan cheese shavings
quality extra virgin olive oil
In a heavy bottom pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently.
Stir in the lentils and then pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. Add the vegetable stock, bay leave and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender.
While the lentils cook, begin poaching the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 2 minutes, use a slotted spoon to remove the egg and set aside into a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.
After the lentils have cooked until tender, pull out the stems of the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes.

Using the slotted spoon and dip each poached egg into the pot of hot water to rewarm it. Gently blot it dry with a paper towel and place on top of each lentil mound. Place parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

Meatless-Meals

Lobster Macaroni and Cheese because it’s my Blogiversary!

Lobster Macaroni and Cheese

My how time flies……

In the past three years, I left a comfortable job and moved to a brand new city. My family has welcomed a few new additions and have had our share of ups and downs. I’ve celebrated milestones with friends and loved ones and have stumbled upon great adventures.

And of course, three years ago I started this blog.

Lobster Macaroni and Cheese

I can hardly believe how a quick decision one “wine-induced” night has catapulted me into a wonderful world of food and self-exploration.

Lobster Macaroni and Cheese

This experience has introduced me to the food blogging community—a group of folks who are so supportive and generous. And I have been extended wonderful projects to participate in–which I still find so mind boggling! Not too shabby for this home cook :)

Lobster Macaroni and Cheese

After three years, I am still so grateful. Thanks to my loved ones who serve as my steady food testers and inspiration.

And Thanks to you All for your continued support of The Culinary Chronicles. I promise, there’s a lot more to come.

ps. To celebrate, try out my Lobster Macaroni and Cheese. Comforting and a bit decadent…just how I like my food.

Happy Foodventures!

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Lobster Macaroni and Cheese
Serves 6

Ingredients:

¾ Pound Elbow Pasta
2½ Cups Whole Milk
2 Tablespoons Vegetable Oil
4 Tablespoons Unsalted Butter
4 Tablespoons All Purpose Flour
2 Cups Gruyere Cheese, shredded
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Fontina Cheese, cubed
½ Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Freshly Grated Nutmeg
Kosher Salt, to taste
Black Pepper, to taste
10 Ounces Cooked Lobster Meat, tail and claw
½ Cup Toasted Panko Breadcrumbs
¼ Cup Parmesan Cheese, finely grated
2 Tablespoons Olive Oil
2 Tablespoon Fresh Chives, diced

Bring a large pot of water to boil. Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente. Drain well and set aside.

In a small saucepan, add the milk and bring to a slow simmer.

Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat. Sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook. Whisk in the hot milk and continue to stir until the sauce thickens. Remove the pot from heat and add in the Gruyere, Cheddar Cheese and Fontina. Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper. Add in the pasta and lobster and stir until thoroughly combined. Pour the mixture into a greased 9×9 inch baking dish. Sprinkle the top with Panko and Parmesan Cheese. Drizzle the olive oil over the top and bake in a 400 degree F oven for 25-30 minutes until the top is golden brown. Remove from the oven and sprinkle the chives over the baked dish.