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1
Prepare the lentils (45 min, 10 active):
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2
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.
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3
Prepare poaching water:
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4
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.
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5
Sautee the spinach:
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6
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.
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7
Vinaigrette:
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8
Whisk all ingredients together in a microwave-safe bowl. Microwave for 30 - 45 seconds. Whisk again.
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9
Poach the eggs:
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10
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.
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11
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.
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12
Serve with freshly cracked black pepper.
