Poached Eggs on Lentil and Spinach with Garlic Quark

Poached eggs rest on warm lentils with baby spinach and a creamy garlic quark. This dish is high in protein, filling, and ready in under 30 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs (size M)
• 1 can Lentils from a can, drained
• 150 g Fresh leaf spinach
• 250 g Low-fat quark
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 1 tbsp White wine vinegar
• 1 tsp Lemon juice
• 1 tsp Sweet paprika powder
• Salt
• Black pepper, freshly ground

Method

1. Finely dice the onion. Heat olive oil in a large pan and sweat the onion over medium heat for about 3 minutes until translucent.
2. Add the drained lentils to the pan, season with paprika powder and heat through for 3 minutes.
3. Add the spinach and let it wilt. Season with salt and pepper.
4. In a small bowl, stir the quark with the pressed garlic clove, lemon juice, salt and pepper until smooth.
5. In a pot, bring plenty of water with the vinegar to a boil, then reduce to a gentle simmer.
6. Crack the eggs one at a time into a small cup and carefully slide them into the water. Let them poach for about 3 minutes, then lift out with a slotted spoon.
7. Divide the lentil and spinach mixture between two plates, place two poached eggs on each and add the garlic quark alongside. Sprinkle with a little pepper and serve immediately.