Red Lentil Pâté Bruschetta with Poached Eggs
TIME/SERVINGS
Total: 20 mins
Active: 10 mins
Makes: 4 servings
By Kate Ramos
On a trip home to Des Moines, Iowa, I had a delightful brunch at La Mie Bakery. In addition to enjoying buttery croissants and a decent latte, I indulged in a homemade baguette slathered with an earthy bean spread, which became the inspiration for this dish.
Game plan: Everything in this recipe can be assembled in advance. When you’re ready to eat, reheat the bread and eggs, top with sprouts, and serve.
INGREDIENTS
- 8 (1/2-inch) slices sweet baguette, cut on the bias
- 2 tablespoons olive oil
- 1/2 cup Red Lentil Pâté
- 4 poached eggs
- 1/2 cup mixed sprouts (such as alfalfa, radish, or lentil)
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Brush one side of each bread slice with olive oil and season with salt and freshly ground black pepper. Arrange bread on a baking sheet and bake until slightly golden around the edges, about 5 minutes.
- To serve, spread 1 tablespoon pâté on each bread slice. Place 2 bread slices on each plate, top with 1 poached egg, and garnish with 2 tablespoons sprouts. Serve.
COMMENTS | ADD YOUR OWN
I think it's a great idea, only I can't find the RED lentils in my grocery store so I'll have to use the regular kind. You can probably get the red ones at a health food store and that's a fifty mile trip for me. How about some canned refried beans instead. I like the idea because I want to get away from the canned corned beef that the man likes with the poached eggs, so this is way more veggie and less fat.