Oeufs Eloise

• Lentils:
• 1 cup beluga lentils
• 2 cups water
• 1 tsp sea salt
• 1 tsp each dried thyme, tarragon, and marjoram (or season to taste)
• black pepper to taste
• 1 bay leaf
• 2 cloves garlic, skin removed, crushed or roughly chopped
• (Alternately, substitute 2 cups vegetable or chicken broth for the water and seasonings.)
• Spinach:
• 1 lb frozen chopped spinach
• 1 tbsp olive oil or butter
• 2 scallions, minced
• 2 cloves garlic, minced
• Freshly ground black pepper to taste
• Splash of vermouth or white wine, if available
• 2 oz cheese: grated parmesan; ricotta salata; or goat cheese (optional)
• 2 tbsp half-and-half or milk (optional)
• Poached eggs:
• 1 qt salted water, or 1 qt water with bouillon cubes
• 2 tbsp vinegar
• 4 - 8 eggs (1 - 2 per person)
• Vinaigrette:
• 1 tbsp Dijon mustard
• 1 - 2 tbsp white wine vinegar, to taste
• Black pepper to taste
• Pinch of salt
• 1 small clove garlic, minced or crushed
• 1 - 2 tsp olive oil

1. Prepare the lentils (45 min, 10 active):
2. Bring water to a boil. Add lentils and seasonings; return to a boil. Turn heat to a bare simmer. Simmer lentils about 40 minutes, until done. Drain. Can be done ahead.
3. Prepare poaching water:
4. Bring salted water or broth to a boil with vinegar. While waiting for the water to boil, sautee the spinach. Once the water boils, lower the heat so the water is not quite boiling.
5. Sautee the spinach:
6. Heat olive oil or butter in a large sautee pan. Add garlic and scallion; sautee until golden. Add spinach and pepper. Sautee until spinach is thawed and heated through and excess moisture is cooked off. Add white wine or vermouth. Lower heat to low; add cheese and half-and-half. Stir. Let rest on low heat until it's time to serve; take care that the heat is low enough that it will just keep the spinach warm and not burn it.
7. Vinaigrette:
8. Whisk all ingredients together in a microwave-safe bowl. Microwave for 30 - 45 seconds. Whisk again.
9. Poach the eggs:
10. Poach the eggs in the poaching liquid. Each batch of eggs takes 3 - 7 minutes depending on how cooked you and your guests like them to be.
11. While a batch of eggs is poaching, prepare the plates (a pasta dish works nicely). Each plate should have 1/4 of the cooked lentils, topped with 1/4 of the sauteed spinach. Gently place the egg or eggs on the spinach, and spoon some of the dressing on top.
12. Serve with freshly cracked black pepper.

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Taken from www.epicurious.com/recipes/member/views/oeufs-eloise-50083587 (may not work)