Panko Crusted Lentil Loaf

About the Loaf

I didn’t think that I was a lentil loafy kind of person, but when I tried this recipe; I fell in love.

I adapted this recipe because I knew I could make something more delicious. Actually, I just forgot to buy all the ingredients. I was shocked by the taste because I didn’t notice the difference. I made the original many times before, but I plan on sticking with my own. It’s just as tasty, healthier and has a nice crunchy top.

◊Serves 6

Cookware

• Squarish Baking Pan (I used Emeril’s 9.5″ x 9.5″)
• Pan for sauteing (I used a wok)

Ingredients

• 1 pack of Trader Joe’s Steamed Lentils (wt. 17.6 oz.)
• 1 medium onion
• 2 medium to large zucchinis
• 1 pack of TJ’s shredded carrots (2.5 cups)
• 1/4 cup of water or veggie broth for lentils
• 3/4 cup of water for tomato paste
• 1 tbsp of olive oil
• 2 medium eggs
• 1 tbsp of dried basil
• 1 tbsp of dried oregano
• 2 tsp of garlic powder
• salt & pepper to taste
• 6 oz. can of tomato paste
• ~1 cup of Panko breadcrumbs (may need more or less to cover surface)

To Make

Step 1: chop onion and zucchini

Step 2: in saute pan on medium heat add olive oil, chopped zucchini, onion and shredded carrots till softened

Step 3: add vegetable broth and lentils then saute till incorporated

Step 4: add garlic powder, oregano, basil, salt and pepper (good time to taste test) turn off heat

Step 5: after desired taste, mix in two beaten eggs

Step 6: transfer to nonstick baking dish and preheat oven to 350°F

Step 7: in a bowl mix tomato paste and water then spread evenly

Step 8: on center rack bake for 35 mins then remove

Step 9: add panko breadcrumbs and return to oven for 15 mins

Crust should look like this

Serve and Enjoy!

Baked Egg

baked egg with whole wheat toast

Baked eggs are delicious! I hardly consider this a recipe. It’s more of a yummy way to eat eggs and some leftovers. When I make pasta, there always seems to be either extra sauce leftover or extra noodles. This recipe helps solve one of those issues. When I have extra sauce leftover, I get excited because I can have baked eggs the next day. This is great for breakfast, brunch, lunch or anytime you feel like having a snack.

There are two versions that are featured on this page. One with zucchini and one without. I had extra zucchini so I shaved some onto the sauce before adding my egg.

baked egg with shaved zucchini- out of the oven

baked egg with shaved zucchini (I like a runny yolk.)

Ingredients:

• ½ cup of left over pasta sauce (you could use more or less)
• 1 egg
• zucchini or squash (optional)
• pepper to taste
• whole wheat toast (or whichever kind you like)

Before you start, pre-heat oven to 400°F

prepared without zucchini

Step 1: Scoop leftover sauce into a small baking dish* covering the bottom and the sides making a bed for the egg

Step 2: Shave some zucchini or squash (optional)

Step 3: Crack an egg into the dish

Step 4: Put the dish in oven for 10-15 minutes depending on how cooked you like your egg

Step 5: When you’re near 10-12 minutes, heat up some bread. Either put some on a baking pan into the oven or toast some.

Step 6: Crack some pepper and dig in!

Next time you have some extra sauce and bread, don’t be upset because you can have baked eggs!

Enjoy!

* I bought Emerilware on HSN and it’s the best bakeware I’ve ever used!