Lentils with Cucumbers, Chard and Poached Egg
- 1 tablespoon distilled white vinegar
- 4 large eggs
- 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
- 2 scallions, thinly sliced
- 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice, divided
- Kosher salt and freshly ground black pepper
- 2 small cucumbers, thinly sliced
- 1 tablespoon za’atar, plus more for serving
- 1 tablespoon olive oil
- 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
- garlic clove finely grated (optional)
Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.