11007 Red Lentil Pâté Bruschetta with Poached Eggs 20 mins 10 mins 4 servings Wed Sep 19 06:40:00 -0700 2007 Tue Aug 25 11:20:19 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11007 Tue, 25 Aug 2009 18:20:19 GMT Breakfast should be more than bacon and eggs Breakfast should be more than bacon and eggs. 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.

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  • 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.
    • ]]>     http://www.chow.com/assets/2008/09/lentil_pate290.jpg Kate Ramos 45 Breakfast/Brunch 8 (1/2-inch) slices sweet baguette, cut on the bias**

    ]]>     2 tablespoons olive oil

    ]]>     1/2 cup Red Lentil Pâté

    ]]>     4 poached eggs

    ]]>     80 1/2 cup mixed sprouts (such as alfalfa, radish, or lentil)

    ]]>     757 lunch 742 crunchy 5931 kate ramos 383 eggs 501 entertaining 367 spanish 752 euro 836 adventurous 867 appetizer 1 chow 435 vegetarian 10054 dairy free 2747 make ahead 388 healthy 1619 omnivore