• prep: 0 hr
• cook: 0 hr
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servings:

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

• 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, freshly ground pepper
• 2 small cucumbers, thinly sliced
• 1 tablespoon za'atar, plus more for serving
• 1 tablespoon olive oil
• 1 large bunch 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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