Best Fried Eggs Over Warm Lentil Salad With Lardons Recipes

Warm Lentil Salad with Poached Eggs image

Provided by Martha Stewart

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 14

3 tablespoons fresh lemon juice
1 tablespoon country Dijon mustard
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/3 cups French green lentils
3 tablespoons unsalted butter
3 medium carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 celery stalks, cut into a 1/4-inch dice (1 cup)
1 medium onion, cut into a 1/4-inch dice (2 cups)
1 bunch Swiss chard, stems trimmed and cut into a 1/4-inch dice (1 1/4 cups), leaves thinly sliced crosswise
4 ounces fresh goat cheese, crumbled
1/3 cup roasted almonds, coarsely chopped
1 cup packed flat-leaf parsley leaves
Easy Poached Eggs, for serving

Steps:

In a bowl, whisk together lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.
In a saucepan, cover lentils with at least 2 inches cold water; season with 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.
Meanwhile, melt butter in a large skillet over medium heat. Add carrots, celery, onion, and chard stems. Season with 1 1/2 teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

Lentils With Fried Eggs image

Provided by threeovens

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
4 shallots, minced
3 stalks celery, minced
3 sprigs fresh thyme
kosher salt
1/4 cup red wine vinegar
1 1/4 cups water, divided
1 1/2 teaspoons sugar
1 (14 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can brown lentils
2 teaspoons Dijon mustard
fresh ground black pepper
2 tablespoons fresh parsley, chopped
4 large eggs
pita bread, optional for serving

Steps:

In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm.
Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.

Nutrition Facts : Calories 571.5, Fat 14.9, SaturatedFat 7.2, Cholesterol 208.9, Sodium 142.8, Carbohydrate 74.2, Fiber 34.2, Sugar 7.1, Protein 35.5

Frisee Salad with Lardons and Poached Eggs image

Provided by Martha Stewart

Number Of Ingredients 8

4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
2 tablespoons distilled white vinegar
8 ounces slab or thick-cut bacon, cut into 1/4-by-1-inch pieces
3 tablespoons finely chopped shallot
5 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
4 large eggs
1 slice white bread

Steps:

Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

Fried Eggs Over Warm Lentil Salad with Lardons image

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
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.
Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
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.
Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.