Name: Fried Eggs Over Warm Lentil Salad with Lardons
Cook time: 40 min
Total time: 45 min
Yield: Makes 4 servings
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

A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish.

Active time: 40 min Start to finish: 45 min

Cooks' note:

•Serving eggs with runny—not fully cooked—yolks may be of concern if salmonella is a problem in your area.

Recipe notes

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