
160 g green lentils
1 carrot
1 onion
1 garlic clove
Thyme and bay leaves (aromatics)
4 fresh eggs
70 ml white vinegar
150 g diced chorizo
40 ml olive oil
20 ml balsamic vinegar
Salt / pepper
Cubes of stale bread
- Cook the lentils:
- Peel the carrot and dice it into brunoise.
- Peel and finely chop the onion. Save the scraps for the aromatics.
- In a saucepan, add the lentils, 2 litres of cold water, aromatics (thyme, bay leaves), and the onion and carrot scraps.
- Simmer on low heat for about 30 minutes (without adding salt).
- Once the lentils are cooked, drain them.
- Prepare the chorizo and garnish:
- In a pan, sauté the diced chorizo, onion, and carrot in a drizzle of olive oil.
- Add the cooked lentils and season with salt and freshly ground pepper.
- Drizzle with 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.
- Poach the eggs:
- Bring a pot of water to a boil and add the white vinegar.
- Crack the eggs one by one into ramekins.
- Gently slide each egg into the boiling water and cook until the whites are set (about 3 minutes).
- Remove the eggs with a slotted spoon and drain on paper towels.
- Prepare the croutons:
- Cut the stale bread into cubes.
- Place the cubes on a baking sheet, drizzle with olive oil, and bake at 180°C (350°F) for 10 to 12 minutes, until golden and crispy.
- Plating:
- Arrange the lentils and chorizo on a plate.
- Add a poached egg on top.
- Sprinkle with the golden croutons and serve immediately.