Name: Lentils with Cucumbers, Chard, and Poached Egg
Yield: 4 Servings
Ingredients: 1 tablespoon distilled white vinegar; 4 large eggs; 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked); 2 scallions, thinly sliced; 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice, divided; Kosher salt and freshly ground black pepper; 2 small cucumbers, thinly sliced; 1 tablespoon za’atar, plus more for serving; 1 tablespoon olive oil; 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces; 1 garlic clove finely grated (optional); Za’atar is available at Middle Eastern markets and specialty foods stores, or online.

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Recipe notes