1. Cook lentils
  2. Cook eggs
  3. Cook tomatoes
  4. Prepare salad dressing
  5. Prepare cheese plate
  6. Assemble salad
  7. Drink wine 🙂
Poached eggs roasted tomato salad
Poached eggs are usually only something you would get at a restaurant but they are not nearly as hard to make as everyone makes them out to be. Impress your friends or family with this easy and fancy dinner!
Cuisine: Eggs
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a medium sized pot with water on high heat. Bring to a boil and add lentils. Cook about 10 minutes, until you can bite through but not mushy. Drain and place in large salad bowl to cool.
  2. Rinse out the same pot and fill with water. Place on high heat and bring to a boil. Add 2 tablespoons of vinegar. Slowly tip the eggs individually into the water, white part first. Let cook for three minutes.Remove with a slotted spoon and drain all excess water. Set aside.
  3. Wipe out pot and place back on high heat. Add 2 tablespoons of olive oil and get hot. Add the tomatoes, ½ teaspoon of salt and ½ teaspoon of pepper and mix well. Cook for 5 minutes, mixing once or twice. Add to the salad bowl.
  4. In a separate jar add the rest of the olive oil, vinegar, salt, mustard and honey. Mix well.
  5. Add the fresh basil and lettuce to the bowl. Add dressing and mix well. Place egg on top, sprinkle with more salt and pepper and serve.
Notes & Tips:

When you crack the eggs into the boiling water let them sink to the bottom and don’t touch them. Even if the white part seems to go everywhere its ok and will stick together! Use the same pot for this whole dish, without washing it, just wipe it out with a paper towel or rinse it gently.

Cheese plate
Whipping up a cheese plate is one of the greatest secrets in last minute hosting, or just the desire to do something special on a whim.
Course: Breakfast, Side Dish
Cuisine: Dairy, Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Slice cheese carefully and place on wooden board or cheese plate.
  2. Drizzle honey over each piece.
  3. Place toppings on top.
  4. Serve with crackers, apples or just as is. You can add any toppings you wish just don’t forget to add the honey first!
Notes & Tips:

I used goat cheese but if you don’t like goat cheese, use fresh Mozzarella, brie or even feta cheese.

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

If you have any cheese leftover with the toppings, crumble them into a salad for tomorrows lunch OR make yourself a great sandwich with the leftover cheese, poached eggs and roasted tomatoes with basil!

What else is for dinner this week?