The first egg from our new hens, even at less than 5cm long,  is a cause for celebration, and deserves to be served as the centrepiece of a dish. 

An egg this fresh just has to be poached, and given its tiny size I though some lentils might help to make a proper meal of it, so I’ve gone for some Balsamic Lentils which I would usually use to accompany sausages.

Ingredients (for 2)

  • 2 eggs
  • 200g puy lentils, rinsed
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 stick celery, finely diced
  • Olive Oil for frying
  • Balsamic Vinegar

Heat the Olive Oil, add the onion, carrot and celery and fry until soft.  Add the  lentils and cover with water.  Cook for about 15 minutes until the lentils are soft but still retain their shape, adding more water during cooking if necessary. 

Bring a large pan of salted water to the boil to poach the eggs.  When the water is boiling fast, break the eggs into it and keep them at a simmer for about 3 minutes.  The trick is to try and time this so they’re ready at the same time as the lentils.

Drain the Lentils.  Add a good slug of Balsamic Vinegar and pile into a mound on the plates. Remove the eggs from the pan and place on top of the lentils.

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