Lentils with Cucumbers, Chard, and Poached Egg

Ingredients

• •1 tablespoon distilled white vinegar
• •4 whole large eggs
• •2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
• •2 whole scallions, thinly sliced
• •2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
• •1 teaspoon finely grated lemon zest
• •2 tablespoons fresh lemon juice, divided
• •1 to taste Kosher salt, freshly ground pepper
• •2 whole small cucumbers, thinly sliced
• •1 tablespoon zaatar
• •1 bunch large bunch Swiss chard
• •1 clove garlic clove
• •note
• •note

Cooking Instructions

1. 1.

   Bring about 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

   10 min

2. 2.

   Combine lentils, scallions, dill, lemon zest, and 1 tablespoon lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 tablespoon za'atar and remaining 1 tablespoon lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

   15 min

3. 3.

   Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za'atar.

   5 min