Esta es una exhibición prevé de cómo se va ver la receta de 'Fried Eggs Over Warm Lentil Salad With Lardons' imprimido.

• Click here to print
• o regresate de nuevo a Fried Eggs Over Warm Lentil Salad With Lardons.

Receta Fried Eggs Over Warm Lentil Salad With Lardons

by Global Cookbook

Ingredientes

3/4 c. lentils (preferably French green lentils) 6 ounce thick-cut bacon cut crosswise into 1/4"-thick strips 2 x leeks/ white and pale green parts only finely minced 2 x celery ribs finely minced 1 lrg carrot finely minced

2 Tbsp. red wine vinegar or possibly to taste 1 Tbsp. finely-minced fresh tarragon Salt to taste Freshly-grnd black pepper to taste 1 Tbsp. extra virgin olive oil 8 lrg Large eggs 1 c. baby spinach leaves

Direcciones

1. Cover lentils with cool water by 2 inches in a saucepan, then simmer, uncovered, till just tender, about 20 min.
2. While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, till crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add in leeks, celery, and carrot to skillet and cook, stirring, till just tender. Add in vinegar and boil till 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 hot, covered, reserving skillet.
3. Drain lentils well in a large sieve. Stir into vegetable mix and season with salt and pepper. Keep hot, covered.
4. Wipe skillet with paper towels, then add in oil and heat over moderate heat till warm but not smoking. Fry Large eggs in batches till 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, Large eggs, and remaining bacon.
6. This recipe yields 4 servings.
7. Caution: Serving Large eggs with runny, not fully-cooked, yolks may be of concern if salmonella is a problem in your area.

© 2025 CookEatShare