Ingredients
Lentils:
1 cup beluga lentils
2 cups water
1 tsp sea salt
1 tsp each dried thyme, tarragon, and marjoram (or season to taste)
black pepper to taste
1 bay leaf
2 cloves garlic, skin removed, crushed or roughly chopped
(Alternately, substitute 2 cups vegetable or chicken broth for the water and seasonings.)
Spinach:
1 lb frozen chopped spinach
1 tbsp olive oil or butter
2 scallions, minced
2 cloves garlic, minced
Freshly ground black pepper to taste
Splash of vermouth or white wine, if available
2 oz cheese: grated parmesan; ricotta salata; or goat cheese (optional)
2 tbsp half-and-half or milk (optional)
Poached eggs:
1 qt salted water, or 1 qt water with bouillon cubes
2 tbsp vinegar
4 - 8 eggs (1 - 2 per person)
Vinaigrette:
1 tbsp Dijon mustard
1 - 2 tbsp white wine vinegar, to taste
Black pepper to taste
Pinch of salt
1 small clove garlic, minced or crushed
1 - 2 tsp olive oil
Preparation
Prepare the lentils (45 min, 10 active): Bring water to a boil. Add lentils and seasonings; return to a boil. Turn heat to a bare simmer. Simmer lentils about 40 minutes, until done. Drain. Can be done ahead.
Prepare poaching water: Bring salted water or broth to a boil with vinegar. While waiting for the water to boil, sautee the spinach. Once the water boils, lower the heat so the water is not quite boiling.
Sautee the spinach: Heat olive oil or butter in a large sautee pan. Add garlic and scallion; sautee until golden. Add spinach and pepper. Sautee until spinach is thawed and heated through and excess moisture is cooked off. Add white wine or vermouth. Lower heat to low; add cheese and half-and-half. Stir. Let rest on low heat until it’s time to serve; take care that the heat is low enough that it will just keep the spinach warm and not burn it.
Vinaigrette: Whisk all ingredients together in a microwave-safe bowl. Microwave for 30 - 45 seconds. Whisk again.
Poach the eggs: Poach the eggs in the poaching liquid. Each batch of eggs takes 3 - 7 minutes depending on how cooked you and your guests like them to be.
While a batch of eggs is poaching, prepare the plates (a pasta dish works nicely). Each plate should have 1/4 of the cooked lentils, topped with 1/4 of the sauteed spinach. Gently place the egg or eggs on the spinach, and spoon some of the dressing on top.
Serve with freshly cracked black pepper.
