Poached Egg Recipe

Rinse and Cook

Rinse 1 cup green lentils under cold water and pick out any debris. In a medium saucepan, combine rinsed lentils, 3 cups water or vegetable stock, 1 bay leaf and 1 tsp salt. Bring to a simmer over medium-high heat, then reduce to low, cover partially, and simmer gently for 20–25 minutes until lentils are tender but hold shape.

Drain any excess liquid, discard the bay leaf, season with 1/2 tsp black pepper and adjust salt to taste. Keep warm or let cool slightly if making ahead. Toss the cooked lentils with the 4 cups mixed salad greens just before plating so greens wilt slightly but remain bright.

Char the Scallions

Trim scallions, keeping some white and most of the green. Heat a cast-iron skillet or heavy pan over high heat until smoking slightly. Add 1 tbsp olive oil, place scallions in the pan, and char until blackened in spots and softened, about 1–2 minutes per side. Transfer to a cutting board and let cool briefly.

Blend the Vinaigrette

Coarsely chop the charred scallions and place in a small bowl or blender. Add 3 tbs olive oil, 2 tbs sherry vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or blend until emulsified. If too thick, add up to 1 tbsp warm water to loosen. Taste and adjust acidity/salt as needed. Reserve 1–2 tbs for drizzling.

Prepare Shallots

Thinly slice 1 large shallot into rings. Pat slices dry on paper towels to remove moisture.

Fry Shallots

Pour 1/2 cup neutral oil into a small skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Toss shallot slices with 1/4 cup flour to lightly coat. Fry in batches, stirring so they brown evenly, about 1–2 minutes until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate, sprinkle immediately with a pinch of salt, 1 tsp lemon zest and 1/4 tsp smoked paprika (if using).

Keep the crisp shallots on paper towels to drain until ready to assemble.

Prepare Poaching Liquid

Fill a wide shallow saucepan with 3–4 inches of water, bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbsp white vinegar and 1/4 tsp salt.

Poach Eggs

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and gently slide an egg into the center. Poach eggs 3–3.5 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove eggs with a slotted spoon and briefly drain on paper towels. Repeat for remaining eggs. If needed, reheat briefly in warm water before plating.

Divide the lentil-and-greens mixture among 4 plates (about 1/2 cup lentils plus greens per serving). Make a shallow well in the center of each portion.

Place one poached egg on each portion of lentils (for 4 eggs, serve one per plate; if serving 2 people, place two eggs as desired). Spoon 1 tbsp of charred scallion vinaigrette over each egg and the lentils; reserve any extra for the table.

Scatter crisp shallots over the top, sprinkle with the remaining lemon zest, and garnish with microgreens or chopped parsley. Finish with a drizzle of 1 tsp extra-virgin olive oil per plate and a light crack of black pepper.

Serve immediately so eggs remain warm and yolks runny when cut.