Chipotle & Lentil Eggs Benny – Lentils.org

Chipotle & Lentil Eggs Benny

  By lentilsorg  ,   

November 10, 2023

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  • Prep: 20 Minutes
  • Cook: 20 Minutes

  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 10
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Directions

  1. In a quart container, add egg yolks, salt, chipotle, and lime juice and begin to blend with an immersion blender. Slowly add the melted butter until a stable hollandaise is formed. Reserve.
  2. In a large sauté pan over medium to high heat, add oil, walnuts, mushrooms, lentils, chili powder, cumin, oregano, and paprika and cook, tossing, until hot. Set aside.
  3. To build, place two halves of an English muffin on a plate and smear with avocado. Top with the lentil crumble. Add a warm poached egg onto each half and garnish with a nape of hollandaise and a slice of jalapeno and cilantro.

Ingredients

10 egg yolks

1 tsp (5 mL) kosher salt

¼ cup (60 mL) chipotle in adobo

¼ cup (60 mL) lime juice

1-1 ½ cups (250-375 mL) melted butter, hot

2 Tbsp (30 mL) olive oil

1 lb (500 g) finely chopped walnuts

1 lb (500 g) mushrooms, roasted, minced

1 lb (500 g) whole red lentils, cooked

1 Tbsp (15 mL) chili powder

2 tsp (10 mL) cumin

1 tsp (5 mL) Mexican oregano

2 tsp (10 mL) smoked paprika

10 English muffins, halved and toasted

2 ½ cups (625 mL) avocado, smashed roughly

20 large eggs, poached

¼ cup (60 mL) jalapeno, thinly sliced

¼ cup (60 mL) cilantro, minced

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Nutrition Facts

Serving Size2 bennies
Calories1040
Sodium980 mg
Potassium885 mg
Protein34 g
Cholesterol615 mg
Sugar6 g
Total Fat80 g
Saturated Fat24 g
Total Carbohydrates49 g
Dietary Fiber10 g