Serves: 2
INGREDIENTS
- 1/4 cup dried lentils
- 1 shallot, crushed
- 2 eggs
- 1 teaspoon butter
- 1 handful arugula
- 1/3 lb lardon, cut into matchsticks with some fat left on
- 1/2 cup croutons
DIRECTIONS
- Place the lentils and crushed shallot in a saucepan with enough water to just cover the lentils.
- Cook on high heat for approximately five minutes until tender, being very careful not to overcook them as you do not want them to turn mushy.
- Drain the lentils and shallots and let them sit on the side for 15 minutes.
- Heat a frying pan over medium heat. Add the lardon cook for 10 minutes until brown.
- In a separate frying pan, melt the butter over medium heat.
- Add two eggs and prepare them sunny side up.
- Split the arugula in half and place on two plates.
- Scatter the lardon and croutons over the arugula, and spoon a mound of lentils and shallots in the middle.
- Top each plate off with the sunny side eggs and enjoy!
