Loaded Toast with Curried Lentils and Fried Egg
Ingredients
- 4 thick wholemeal bread
- 400 g tinned green lentils
- 200 g tinned chopped tomatoes
- 2 tsp mild curry powder
- 2 garlic cloves
- 2 tbsp vegetable oil
- 4 eggs
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 20.3 g
- Carbohydrate
- 33.4 g
- of which sugars
- 3.8 g
- Fat
- 14.1 g
- of which saturates
- 2.7 g
- Fibre
- 9.1 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic. Heat 1 tbsp oil in a saucepan, add the garlic and curry powder and cook for 1 minute.
- 2
Add the drained lentils and chopped tomatoes. Simmer for 8–10 minutes, stirring, until thickened. Season well.
- 3
Heat the remaining oil in a frying pan and fry the eggs sunny-side up.
- 4
Toast the bread. Spoon the curried lentils onto each slice, top with a fried egg and scatter with fresh coriander.
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