Ingredients

Instructions

  1. Cook the Lentils: Rinse the lentils under cold water. Place in a saucepan with the bay leaf, thyme, and crushed garlic. Add enough cold water to cover the lentils by about 5 cm (2 in). Bring to a gentle simmer and cook until tender but still holding their shape, about 20–25 minutes. Salt the water only in the last few minutes of cooking. Drain well and discard the aromatics.

  2. Make the Croutons: While the lentils cook, toss the torn bread with a splash of olive oil, salt, and pepper. Toast in a skillet over medium heat or in a 200°C (400°F) oven until deeply golden and crisp, about 8–12 minutes. Set aside.

  3. Cook the Leeks: Trim the leeks, using only the white and light green parts. Halve them lengthwise and rinse thoroughly under running water to remove any Grit. Slice thinly. In a wide pan, melt the butter with a splash of olive oil over low–medium heat. Add the leeks and a pinch of salt. Cook slowly, stirring occasionally, until very soft and sweet but not browned, about 12–15 minutes.

  4. Combine: Add the drained lentils to the pan with the leeks. Warm gently together. Stir in the vinegar and Dijon mustard (if using). Adjust the seasoning with more salt or black pepper. If the lentils feel “flat,” add a few more drops of vinegar. The mixture should be moist and glossy but not soupy.

  5. Fry the Eggs: In a separate skillet, fry the eggs in a little olive oil or butter until the whites are set and edges crisp, but the yolks remain runny.

  6. Assemble: Spoon the warm lentil and leek mixture into shallow bowls. Scatter the crispy croutons over and around the lentils. Top each bowl with 1 or 2 fried eggs. Finish with a sprinkle of fresh herbs, a grind of black pepper, and a light drizzle of extra-virgin olive oil.

Plating & Garnishing

  • Base: A wide, shallow bowl keeps the leeks and lentils spread out, allowing the croutons to stay crisp.
  • Finish: Focus a light drizzle of olive oil directly over the egg yolks to enhance their richness.

Safety & Quality: Ensure leeks are rinsed thoroughly after slicing to remove all soil. For best texture, serve immediately while the croutons are crisp and the egg yolks are warm and runny.

Tips

  • Keep the aromatics simple; thyme and bay are traditional and sufficient.
  • This dish scales easily—simply double the ingredients to serve four.
  • For a brunch variation, serve with extra bread on the side.