I am definitely seeing a weekly pattern forming here.
Start off the week with super healthy, tasty food.
To put a stop to the food debauchery that occurred all weekend.
It usually starts out quite innocently.
Maybe the Hubby has been out traveling all week
The fancy market has that really good french pate, the one with the peppercorns.
I can’t pass up on that.
It goes really well with some Champagne, and time spent catching up after a hectic week.
Perhaps a friend will invite us over for dinner.
And one did, indeed.
Those dinners always have many courses.
And more often than not the last two courses are cheeses then dessert.
Being a good dinner guest, I eat with gusto.
At this point a lunch of carrot sticks just wouldn’t do.
So I did what was necessary after all that fabulous food and drink.
A Lentil Salad made with a bunch of veggies.
Spooned onto a crisp bib lettuce.
A poached egg perched right on top.
I snapped the salad picture while the egg were cooking.
If I wasn’t so hungry I could have snapped a picture of that lovely egg perched on top.
When I cut into the egg, the yolk was perfect.
I just had to gobble it all up.
No time for snapping pictures.
Perhaps next Monday I will be positing a decadent flourless chocolate cake.
That could mean there was no food debauchery at all that weekend.
- 1 15oz can lentils, rinsed and drained
- 3 ribs celery, diced small
- 1 cup cucumber, diced small
- 1 1/2 cups cherry tomatoes quartered
- 4 Tbs olive oil
- 2 Tbs white wine vinegar
- 1 Tbs fresh lemon juice
- 1/2 tsp salt, 1/8 tsp pepper
- zest of 1/2 lemon
- 1/4 cup fresh parsley finely chopped
- 1-2 eggs per person
- 1/2 head boston lettuce
I use a William Sonoma egg poacher, cooking the eggs for 4 1/2 minutes.