This breakfast dish combines sweet and savory Lentils w/ Cinnamon Roasted Squash & Habaneros with quick and easy scrambled eggs. It's the perfect pick-me-up that will keep you full all day. Feel free to swap out whatever leftovers that you have on hand. These types of recipes are a great way to make a simple meal feel new and refreshing all week long.
Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
Add heated lentils and eggs to a plate. Serve immediately.
Tips, Tricks, & Notes
Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.