Lentils with Poached Egg, Bacon Vinaigrette

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lentils-with-poached-egg-bacon-vinaigrette

Lentils with Poached Egg, Bacon Vinaigrette

An incredibly delicious combination of earthy lentils mixed with sautéed vegetables and topped with a perfectly poached egg. And did I mention that it comes with a delicious bacon vinaigrette? I like to mix grains such as lentils with finely diced vegetables, the more the better. In this particular recipe I sautéed each finely diced vegetable individually in a little oil seasoned with salt and pepper. Shallots, carrots, zucchinis, bell pepper and celery are my favorite combination for this dish. If short on time, cook them all together but in a very wide pan so that they get little browned but not steamed, perhaps in two batches if time allows. The amount or variety of vegetables you will use won't really change the recipe. The key here is to poach the eggs properly. For years I've been using a special pan that holds four eggs and it takes about 3-4 minutes to perfectly poach them - soft to the touch with slightly set egg whites and running yolks inside. This time around I tested the recipe by simply boiling the water and then reducing it to almost a nonexistent  simmer, adding a splash of white wine vinegar and salt. Break the egg into a bowl and in one confident move, dropping them gently into the water. Let them sit there for 2-3 minutes, lift up with a slotted spoon and drain on paper towel. Top lentils with poached egg, drizzle bacon vinaigrette around it, sprinkle some dill sprigs and julienned romaine lettuce. Perfect for a savory weeknight dinner or even as a brunch dish!

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Peel shallots.

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Make a series of vertical cuts through the shallot, without cutting all the way through to the end. Dice finely, reserve some for bacon vinaigrette.

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Peel carrots.

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Cut carrots in three equal pieces, then cut each piece into planks. Thinly julienne the planks.

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Dice finely.

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Cut zucchinis into plank.

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Julienne the planks.

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Dice zucchinis finely.

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Following same technique, dice celery finely.

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Dice bell pepper finely.

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Heat some vegetable oil in a medium sized non-stick frying pan on medium heat. When oil is nice and hot, add shallot and cook for few minutes. Transfer to a medium bowl.

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Then cook the rest of vegetables one by one 2-3 minutes each until lightly browned.

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Add to a bowl, season with salt and pepper.

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Add lentils and mix to combine.

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Make bacon vinaigrette: Cook diced bacon in a small frying pan for 5-8 minutes, until golden and fat has rendered.

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Lift bacon pieces with slotted spoon onto paper towel.

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Crispy bacon.

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Add dijon and whole-grain mustard to a small bawl.

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Squeeze lemon juice.

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Pour in extra-virgin olive oil (try to use a sweeter oil rather than peppery kind).

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Add bacon fat and whisk everything vigorously together.

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Add bacon pieces but not all, you will need them later on as a topping.

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Chop dill.

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Add dill to mixture.

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Add salt and a splash of vinegar.

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Poach eggs: Bring water in a medium size pot to a boil. Add salt and a splash of vinegar. Significantly lower the heat, so the water is hardly simmering. Break an egg into a small bowl and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Cook for 2 to 2 ½ minutes, lift up with the slotted spoon and transfer to a paper towel to dry up.

lentils-with-poached-egg-bacon-vinaigrette

To serve, divide lentil and vegetable mixture between the plates, top with poached eggs each, sprinkle with crisp bacon slices, drizzle with vinaigrette and garnish with dill sprigs.

lentils-with-poached-egg-bacon-vinaigrette

 

 

 

Bon Appétit!
Svitlana

Lentils with Poached Egg, Bacon Vinaigrette

recipe details

Serves 4

Ingredients

For the lentils 
  • 2 cups cooked French green lentils
  • 1 shallot, finely diced
  • 2 small zucchinis, finely diced
  • 2 medium carrots, peeled, finely diced
  • 1/2 medium red bell pepper, finely diced
  • 2 celery stocks, finely diced
  • Vegetable oil
  • Salt and freshly ground black pepper
For the Bacon Vinaigrette 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • ½ shallot, very finely diced
  • 4 oz. uncured bacon, chopped
  • ½ lemon, juice squeezed
  • ¾ cup extra-virgin olive oil (not peppery)
  • Salt and freshly ground pepper
To poach eggs 
  • 4 extra-large eggs
  • Splash of white wine vinegar
  • Salt
To garnish 
  • 2 leaves romaine lettuce, julienned
  • 1 tablespoon dill, chopped

Directions

  1. For the lentils: Cook lentils in salted water or vegetable broth according to packaging instructions until fully cooked but not mushy.
  2.  Sauté vegetables: Heat some oil in a medium-sized non-stick frying pan on medium heat. When oil is nice and hot, add shallot and cook for few minutes. Transfer to a medium bowl. Then cook the rest of vegetables one by one 2-3 minutes each until lightly browned. Add to a bowl, season with salt and pepper; add lentils and mix to combine.
  3. Make bacon vinaigrette: Fry bacon in a small frying pan for 5-8 minutes, until golden and fat has rendered. Lift bacon pieces with slotted spoon onto paper towel. Whisk mustards, oil, lemon juice together, add bacon fat and whisk again. Set aside.
  4. Poach eggs: Bring water in a medium size pot (half full) to a boil. Add salt and a splash of vinegar. Significantly lower the heat, so the water is hardly simmering. Break an egg into a small bowl and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Cook for 2 to 2 ½ minutes, lift up with the slotted spoon and transfer to a paper towel to dry up.
  5. To serve, divide lentil and vegetable mixture between the plates, top with poached eggs each, sprinkle with crisp bacon slices, drizzle with vinaigrette and garnish with dill sprigs.

share your thoughts

4 thoughts on “Lentils with Poached Egg, Bacon Vinaigrette”

    1. Hi Thalia, this can be an awesome brunch dish for friends- smoky, hearty & with an egg on top! Thank you for all your comments, you are so good girl! I love your blog, have been following it since you first left a comment on my page, I need to get more active with that. Let’s have some coffee if you are ever in the city! Would love to meat you!

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