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Poached eggs with bacon lentils

I can usually find lentils lurking somewhere in my store cupboard, and by adding bacon and serving them with poached eggs, they make a really substantial lunch or supper.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

25 minutes

4 eggs

Splash of vinegar

4 tbsp chopped parsley (optional)

For the bacon lentils

4 tbsp olive oil

200g (7oz) bacon (in the piece or about 6 rashers), cut into 2cm (¾in) dice

300g (11oz) Puy lentils

1 bay leaf

1 sprig of rosemary

Salt and freshly ground black pepper

* First make the bacon lentils. Pour half the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until crispy.

* Add the lentils, bay leaf and rosemary to the pan with 500ml (18fl oz) water. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the lentils are soft. Drain off any excess water and discard the bay leaf and rosemary, then stir in the remaining olive oil and season with salt and pepper.

* Five minutes before the lentils are ready, poach the eggs. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.

* To serve, divide the lentils between plates, then carefully remove the eggs from the pan with a slotted spoon and place on top of the lentils. Season with salt and pepper to taste and sprinkle over the chopped parsley (if using).