Fried Eggs over Warm Lentil Salad with Lardons

Name: Fried Eggs over Warm Lentil Salad with Lardons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup lentils (preferably French green lentils); 6 ounces thick-cut bacon, cut crosswise into 1/4-inch-thick strips; 2 leeks (white and pale green parts only), finely chopped; 2 celery ribs, finely chopped; 1 large carrot, finely chopped; 2 tablespoons red wine vinegar, or to taste; 1 tablespoon finely chopped fresh tarragon; Salt and freshly ground black pepper; 1 tablespoon olive oil; 8 large eggs; 1 cup baby spinach leaves

Servings: persons

3/4 cup lentils (preferably French green lentils)
6 ounces thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper
1 tablespoon olive oil
8 large eggs
1 cup baby spinach leaves

1
Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
2
While 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.
14
Cook's Note: Serving eggs with runny, not fully-cooked, yolks may be of concern if salmonella is a problem in your area.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup lentils (preferably French green lentils), 6 ounces thick-cut bacon, cut crosswise into 1/4-inch-thick strips, 2 leeks (white and pale green parts only), finely chopped, 2 celery ribs, finely chopped, and more.

Yes, Fried Eggs over Warm Lentil Salad with Lardons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!