Bacon, Squash & Lentil Breakfast Bowl

Directions

1. To make the herb oil: add parsley, chives, oil, lemon zest, salt, and pepper to a blender and blend until smooth. Taste and adjust seasonings as needed – set aside.
2. Add lentils and bay leaves to a medium saucepan and cover with water. Cover, bring to a boil, reduce heat and simmer for 25 minutes until lentils are tender. Drain and set aside.
3. Preheat oven to 425˚F (220˚C). In a large bowl, toss together squash, potatoes, olive oil, salt, and pepper. Pour onto a parchment lined baking sheet and roast for 30 minutes, stirring twice. Remove from oven.
4. Arrange kale on top of roasted squash and potatoes and roast for another 5 minutes until kale is soft and crispy in places. Remove from oven and place in large bowl.
5. Set a large skillet over medium-high heat and fry bacon until crisp. Remove cooked bacon with a slotted spoon to a paper towel lined plate. Add the chopped onion to bacon fat and sauté until translucent, about 5 minutes. Stir in minced garlic and cook another 2 minutes. Stir in the cooked lentils, red wine vinegar, and chili flakes. Add this to the bowl of roasted vegetables. Add cooked bacon, and gently stir in 1 Tbsp (15 mL) of the herb oil.
6. Set a large saucepan with water over high heat and bring it to a boil. Reduce heat to barely simmering and add white vinegar. Crack each egg into a teacup and gently slip into hot water. Poach to desired doneness. Remove to a paper towel lined plate.
7. Divide lentil and squash mixture into four bowls. Top with shaved Parmesan cheese, poached eggs, and drizzle with herb oil.