Kristine Kidd - Fresh Gluten-Free Food

May 2013 Archives

Cooking with Rebecca
Poached Eggs with Lentil Ragout






















I took my young friend Rebecca to Huckleberry Café in Santa Monica for brunch, and we couldn’t resist 2 items on the menu: the poached eggs smothered in a savory lentil and chard ragout, and fried eggs sitting atop quinoa tossed with market vegetables. Not wanting to waste a drop of the lentil stew, we spooned the last bits over the remaining quinoa, and the mixture was a winner. Rebecca, who is attending culinary school, was curious about what gave the lentil ragout its rich flavors, and we decided to try to recreate the recipe together.

I am a big fan of both quinoa and legumes as satisfying, gluten-free staples. Because of their complex tastes, intriguing textures, and superior nutritional values they make unexpected but excellent accompaniments to eggs. Quinoa creates a toothsome base for fried or poached eggs, and poached eggs nestled in legume stews have become a favorite Sunday breakfast. 

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Poached Eggs with Lentil Ragout

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