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1 Tbsp (15 mL) canola oil
1 whole leek, thoroughly washed, sliced thinly
2 cups (500 mL) thinly sliced button mushrooms
3⁄4 cup (175 mL) cooked lentils, or canned lentils,drained and rinsed
2 tsp (10 mL) lemon juice
6 whole poached eggs, prepared (or sunny side up, basted, scrambled)
6 slices light rye or whole grain bread, toasted
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
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