If you've ever had aspirations to be a gourmet chef, start here! This wonderful salad - Poached Eggs Over Warm Lentils with Bacon - is guaranteed to impress your friends and tantalize your taste buds.
Modified from a recipe found on Dinner with Julie (www.dinnerwithjulie.com).
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If you've ever had aspirations to be a gourmet chef, start here! This wonderful salad - Poached Eggs Over Warm Lentils with Bacon - is guaranteed to impress your friends and tantalize your taste buds.
Modified from a recipe found on Dinner with Julie (www.dinnerwithjulie.com).
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| Servings | 8Servings |
| Prep Time | 45Minutes |
| Cook Time | 30 Minutes |
Ingredients
- 1/2 Cup Timeless French Style Lentils
- 2 Cups Water
- 6 Ounces Bacon, thickly cut into small pieces
- 2 Medium Leeks, white and pale green part only, finely chopped
- 2 Stalks Celery, finely chopped
- 1 Medium Carrot, finely chopped
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Olive Oil
- 1 Teaspoon Dijon mustard
- 1 Cup Baby spinach leaves
- 1/2 Medium Red onion, chopped
- 1 Tablespoon Fresh tarragon, finely chopped (optional)
- Salt and pepper, to taste
- 8 Large Eggs
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Ingredients
Servings: Servings
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Instructions
- Add lentils to boiling water. Return to a boil, reduce heat and cover. Simmer about 20 minutes until lentils are tender.
- While lentils are simmering, cook bacon over medium heat until crisp. Remove and drain, reserving fat in a sauté pan. Add leek and carrot, cook until tender. Add vinegar and cook until liquid is evaporated. Remove from heat, add half the cooked bacon. Salt and pepper to taste. Transfer to a bowl, cover, keep warm.
- Drain lentils, gently stir into the leek and carrot mixture.
- Whisk vinegar, oil, and mustard to blend (do not emulsify). Add dressing and chopped onions to the lentil mixture.
- Poach eggs.
- To serve: Place a portion of lentil salad on a plate, top with spinach, eggs, and remaining bacon. Serve immediately.
