This dish, for me, is the ultimate comfort food. Eggs? Check. Bacon? Check. Mushy, flavorful base? Check. (Wait, don't overcook the lentils! But they're still nice and soft when you cook them well.)
Eat this and imagine you're in a French cafe.
Fried Eggs over Warm Lentil Salad with Lardons
Gourmet, October 2000
Ingredients
3/4 cup lentils (preferably French green lentils)
6 oz 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
1 tablespoon olive oil
8 large eggs
1 cup baby spinach
Preparation
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. 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.
3.
Drain lentils well in a large
sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm,
covered.
4.
Wipe skillet with paper towels,
then add oil and heat over moderate heat until hot but not smoking. Fry eggs in
batches until whites are just set but yolks are still runny and season with
salt and pepper.
5.
Divide lentil salad among 4
plates. Top with spinach, eggs, and remaining bacon.
