Lentil Salad, Poached Egg, Chorizo, and Croutons
Lentil Salad, Poached Egg, Chorizo, and Croutons
Skill level
Intermediate
Cooking time
55 minutes
Servings/Yield
4 servings
Ingredients

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

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Plating:
    • Arrange the lentils and chorizo on a plate.
    • Add a poached egg on top.
    • Sprinkle with the golden croutons and serve immediately.