What a terrific combination this is — French lentils, spinach, Spanish ham, eggs & truffle oil!
I made this dish after work and even though it has a few steps it came together quickly. I used Trader Joe’s French lentils in a pouch. They are pre-cooked and all you have to do is boil water and immerse the pouch for 5 minutes or so.
- Trader Joe’s lentils in a pouch
- 2 tab of olive oil
- 1 chopped shallot
- 2 tab sherry or champagne vinegar
- 3 oz of Iberian ham
- 1 lb of fresh spinach
- 4 eggs
- truffle oil
Start with the lentils, boil the water and cook the pouch for 5 minutes. Discard the water, rinse the pot and boil fresh water to be used to poach the eggs.
In a saute pan add the olive oil and shallot, and saute until the shallot is tender, then add the lentils and a tablespoon of vinegar, salt and pepper to taste.
In another saute pan add another tablespoon of olive oil and saute the spinach until wilted, plate the spinach and fry the ham in that pan until it crisps up.
Crack four eggs into a bowl and gently put into the slightly boiling water.
While the eggs cook add the lentils and ham to the plates with the spinach.
Poach for a 2-4 minutes and ever so carefully place two eggs in the bowl.
Drizzle with truffle oil!