2-4 spring onions
2 garlic cloves
1 can puy lentils
rind and juice of one lemon
4 tomatoes
1 teaspoon mustard (or more, if wished)
2 eggs
1 large blob crème fraîche
Ok, do your homework first. Chop (or slice) the spring onions, chop the garlic (or use a garlic press), open a can of puy lentils (or, *gasp*, cook them until tender, preferably including a bay leaf for extra taste), rind and juice the lemon and seed the tomatoes.
Then go on to fry the spring onion and the garlic until not-yet-burned. Add the mustard, the lemon rind and juice, and the tomatoes and cook for a few minutes.
In the meanwhile, prepare a saucepan with salted, slightly simmering water (you can also use vinegar instead of salt) and poach the eggs for 2-3 minutes.
Add the lentils to the spring onion mixture, add the crème fraîche, warm up a little, season, and serve together with the poached egg.
Serves 1 1/2; adapted from Nicola Graimes’ 330 Vegetarian Recipes for Health
