Poached Eggs over Lentils and Arugula

• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Vegetable Oil
• 1 cup Diced Celery
• 1 cup Diced Carrots
• 2 cups Chopped Leeks, Thoroughly Washed And Dried
• 1 Tablespoon Minced Garlic
• 1/4 teaspoons Red Chili Flakes
• 4 sprigs Fresh Thyme Plus More For Garnish If Desired
• 1 cup Dry Lentils, Sorted Through To Remove Debris And Rinsed
• 1/2 cups White Wine
• 3 cups Unsalted Vegetable Stock
• 1 whole Dried Bay Leaf
• 1 Tablespoon White Vinegar
• 4 whole Eggs
• Kosher Salt
• Black Pepper
• 2 cups Fresh Arugula Leaves
• 4 ounces, weight Parmesan Cheese Shavings
• Quality Extra Virgin Olive Oil

1. In a heavy bottom pot, melt the butter with the olive oil over medium heat.
2. Add the celery, carrots, leeks and garlic.
3. Saute until softened but not brownedabout 5-7 minutes.
4. Add the red chili flakes and thyme sprigs and cook for 1-2 minutes, stirring frequently.
5. Stir in the lentils and then pour in the wine .
6. Continue simmering until the wine has reduced and nearly evaporated.
7. Add the vegetable stock and bay leaf and bring the liquids to a boil.
8. Partially cover the pot and reduce to a simmer.
9. Cook the lentils for about 25-30 minutes or until tender.
10. While the lentils cook, begin poaching the eggs.
11. Fill a separate pot 3/4 full of water and bring to a rolling boil.
12. Pour in the vinegar and slightly lower the heat.
13. Crack one egg into a small bowl.
14. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water.
15. Slowly pour the egg into the center of the whirlpool.
16. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along.
17. After about 1-2 minutes, use a slotted spoon to remove the egg and set aside in a bowl of warm water.
18. Cook the eggs just under of how youd normally like your eggs.
19. Repeat with the remaining eggs.
20. Once done, cover the pot and turn the heat down to low to keep the water hot.
21. After the lentils have cooked until tender, pull out the stems of the thyme sprigs and bay leaf.
22. Drain any excess stock that may remain.
23. Season with kosher salt and black pepper as needed.
24. Toss the hot lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes.
25. Using the slotted spoon, dip each poached egg into the pot of hot water to rewarm it just for a few seconds or so.
26. Then lift the spoon out of the water and gently blot egg dry with a paper towel and place on top of a lentil mound.
27. Place Parmesan cheese shards over the plate and drizzle the tops with a bit of olive oil.
28. Garnish with additional thyme sprigs and serve immediately.

butter, vegetable oil, celery, carrots, leeks, garlic, red chili flakes, thyme, dry lentils, white wine, bay leaf, white vinegar, eggs, kosher salt, black pepper, arugula, parmesan cheese, olive oil

Taken from tastykitchen.com/recipes/main-courses/poached-eggs-over-lentils-and-arugula/ (may not work)