Fried Eggs Over Warm Lentil Salad With Lardons
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Carrot (finely chopped)2 tbsps
Wine Vinegar (red-, to taste)1 tbsp
Olive Oil8 large
Egg1 cup
Baby SpinachDirections:
1
Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes
2
While the lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet
3
Add leeks, celery, and carrot to skillet and cook, stirring, until just tender
4
Add vinegar and boil until most of liquid is evaporated
5
Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste
6
Transfer to a bowl and keep warm, covered, reserving skillet
7
Drain lentils well in a large sieve
8
Stir into vegetable mixture and season with salt and pepper
9
Keep warm, covered
10
Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking
11
Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper
12
Divide lentil salad among 4 plates
13
Top with spinach, eggs, and remaining bacon