This was too ridiculously tasty not to share and do not knock it till you try it! HANDS DOWN one of the best #wfh lunches I’ve made recently and so satiating because I’ve charged it with protein from both eggs and lentils AND you’ll tick around 3-4 serves of your daily veg intake IN ONE with this dish mmmmmm hmmmmm 💪🏻 Make it! The recipe for my lentil bolognese is on a previous reel for you and on the blog.
STOVE TOP BAKED EGGS WITH LENTIL BOLOGNESE
2 cups baby spinach
Olive oil
1.5 cups lentil bolognese
2 free range eggs
2-3 tbsp grated mozzarella
Grated Parmesan
Black pepper and punch dried oregano to serve
Give pan a drizzle or spray with olive oil and heat on medium. Add spinach and bolognese, toss and cook 2-3 minutes to heat through. Make 2 small wells in the pan for the eggs and crack eggs in, sprinkle Katy mozzarella. Cover and cook 5-6 minutes. Once cooked give a good grind black pepper, pinch dried oregano and grate Parmesan on top.
