Lentils with Mirepoix recipe courtesy the Outpost at Cedar Creek Inn
Printable recipe and Poached Egg Method courtesy Inn Cuisine
for the Lentils
Saute onion, carrot and celery in olive oil until vegetables are soft. Add lentils, chicken stock, thyme, salt, pepper, and crushed red pepper flakes (if using) to taste. Simmer, covered, stirring occasionally, 30 to 40 minutes, or until the lentils are just tender.
How to Make Poached Eggs
Fill a wide saucepan with approximately 3 inches of lightly salted water. Bring to a boil. Optional—add 1 tablespoon of white vinegar to the water. Note: some professional chefs claim vinegar helps the egg whites coagulate and hold their shape. Other chefs disagree. The choice is yours (I always add the vinegar).
Reduce heat from a rolling boil to low simmer. Crack egg(s) onto small plates, bowls or into individual cups. Stir the simmering water briskly until a strong vortex is created. Lower the lip (edge) of each plate, bowl or cup into the circulating water, allowing each egg to slide out one at a time. As the vortex sends each egg out to the side of the pan, slide in another. The eggs should sink, yet not stick to each other or the bottom of the saucepan or skillet. If the eggs should not initially sink on their own, simply spoon a few teaspoons of the simmering water over them. As a general rule of thumb, place no more than 4 eggs in a medium-sized saucepan, or 6 eggs in a large one.
Allow the eggs to cook approximately 2-4 minutes depending on the
level of doneness desired. When eggs have cooked to your liking, remove
them from water, one at a time, using a slotted spoon. Allow excess
water to drain. Place eggs on top of Lentils with Mirepoix and serve
warm. Top with additional salt, pepper, or crushed red pepper flakes if