Fennel & Orange Lentil-Kipper Breakfast
This unique repast is cooked entirely in one skillet, and finessed & topped with kippers and eggs sunny-side-up. This could start a new family tradition.
| Serves/Makes: | 2 to 4 |
| Preparation Time: | 15 Minutes |
| Cook Time: | 20 Minutes |
| Time to Table: | 35 Minutes |
Fennel & Orange Lentil-Kipper Breakfast Ingredients
| 1 tbsp (15 mL) | olive oil |
| 1 | onion, thinly sliced |
| 1 cup (250 mL) | very thinly sliced fennel |
| 2 tsp (10 mL) | finely grated orange zest |
| 1 tsp (5 mL) | minced garlic |
| 1/4 tsp (1 mL) | dried anise or fennel seeds, crushed |
| 1 cup (250 mL) | canned lentils, drained and rinsed |
| 1 cup (250 mL) | each tomato juice and seeded and diced tomato |
| 4 | eggs |
| 1/4 tsp (1 mL) | pepper |
| 1 can (92 g) | Clover Leaf Kippered Fillets, drained |
| 1 tbsp (15 mL) | finely chopped parsley |
| buttered toast |
Preparation
- Heat the oil in a large, nonstick skillet set over medium heat. Add the onion and fennel and cook stirring, for 7 to 9 minutes or until softened. Add the orange zest, garlic and anise seed. Cook stirring, for 1 minute. Stir in lentils and tomato juice. Bring to a boil. Reduce the heat to medium low. Stir in the diced tomatoes.
- Make 4 divots in the lentil mixture that are deep enough to expose the bottom of the skillet. Carefully, break an egg into each divot. Sprinkle with pepper. Gently lay kippers so that they rest on top of the lentils and frame the eggs.
- Cook, uncovered, for 15 minutes. Cover the skillet and cook for 3 to 5 minutes longer or until eggs are cooked to desired doneness. Sprinkle evenly with parsley. Serve immediately with toast (if using) . Makes 2 to 4 servings.
Nutrients Per Serving
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CLAIMS PER SERVING- Excellent Source of Protein - Good Source of Vitamin A - Excellent Source of Vitamin C - Source of Calcium - Good Source of Iron |
