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Hello!

I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Lentils and Eggs

Lentils and Eggs

Simple soothing lentils can take twenty minutes of your time and you can reap the rewards as a meal base perfect for a poached egg (and a drizzle of toasted sesame oil).  Good digestion rules and this will surely support.

Another straightforward recipe with my miso of the moment. 

Ingredients

  • 2/3 cup Red Lentils, (washed and soaked in water for as little as 15 minutes or as much as 4 hours)

  • 1 2/3 cups Water

  • 1 Tbsp Miso Paste

  • 1/3 cup Pumpkin Puree

  • 1/2 tsp Turmeric

  • pinch Cardamom 

  • pinch Black Pepper

  • 1 to 2 Pasture Raised Eggs

  • Toasted Sesame Oil

Directions  

1.  Combine soaked lentils with water, miso, turmeric, pumpkin cardamom and black pepper.

2. Bring to a simmer for 20 minutes until soft.

3. Season with a squeeze of lemon as needed.

4. In a small saucepan bring water to a simmer and add a tsp of vinegar.

5. Reduce heat to just below a simmer and carefully drop in an egg.

6. Allow to poach for about 4 minutes until the white is firm and encases the yolk while remaining runny.

7. Serve the egg on top of the lentils with a drizzle of toasted sesame oil.

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