Red Lentil Pâté Bruschetta with Poached Eggs Recipe
By
Kate Ramos
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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.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
INGREDIENTS
- 8 (1/2-inch) slices sweet baguette, cut on the bias
- 2 tablespoons olive oil
- 1/2 cup "Red Lentil Pâté ":/recipes/11000
- 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.
Careful using non-red lentils, red lentils are split and regular aren't. Require a longer cook time and will have more texture (less of a spreadable paste kinda thing.) It'll still taste good. Refried beans would also be delicious, though very different.
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.