Fried Eggs Over Warm Lentil Salad with Lardons

4.2(40)

A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish. Active time: 40 min Start to finish: 45 min

by Epicurious·published 2004-08-20

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Servings

Makes 4 servings

Total time

45 min

Calories / serving

—

Ingredients (10)

serves

3/4 cup lentils (preferably French green lentils)
6 oz thick-cut bacon, cut crosswise into 1/4-inch-thick stripsbacon
2 leeks (white and pale green parts only), finely choppedleek
2 celery ribs, finely choppedcelery
1 large carrot, finely choppedcarrot
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragontarragon
1 tablespoon olive oilolive-oil
8 large eggsegg
1 cup baby spinachspinach

Instructions (5 steps)

01Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
02While 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. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.

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Not rich — missing servings, total time, or calories.