Hearty Eggs with Spinach, Broccoli, and Lentils

1.Cook the lentils according to package instructions if not already cooked, then set aside.

2.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.

3.Add the broccoli florets to the skillet with a splash of water. Cover and cook for 3-4 minutes, until the broccoli is tender-crisp.

4.Add the spinach leaves to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.

5.In the same skillet, heat the remaining 1 tablespoon of olive oil. Crack the eggs into the skillet and cook them to your preferred doneness (sunny-side up, over-easy, etc.). Season the eggs with salt and pepper.

6.To serve, place a generous scoop of cooked lentils on each plate. Top with the sautéed vegetables. Place the cooked eggs over the vegetables and lentils. Serve immediately.