Oeufs Eloise

Ingredients

• Lentils:
• 1 cup beluga lentils
• 2 cups water
• 1 tsp sea salt
• 1 tsp each dried thyme, tarragon, and marjoram (or season to taste)
• black pepper to taste
• 1 bay leaf
• 2 cloves garlic, skin removed, crushed or roughly chopped
• (Alternately, substitute 2 cups vegetable or chicken broth for the water and seasonings.)
• Spinach:
• 1 lb frozen chopped spinach
• 1 tbsp olive oil or butter
• 2 scallions, minced
• 2 cloves garlic, minced
• Freshly ground black pepper to taste
• Splash of vermouth or white wine, if available
• 2 oz cheese: grated parmesan; ricotta salata; or goat cheese (optional)
• 2 tbsp half-and-half or milk (optional)
• Poached eggs:
• 1 qt salted water, or 1 qt water with bouillon cubes
• 2 tbsp vinegar
• 4 - 8 eggs (1 - 2 per person)
• Vinaigrette:
• 1 tbsp Dijon mustard
• 1 - 2 tbsp white wine vinegar, to taste
• Black pepper to taste
• Pinch of salt
• 1 small clove garlic, minced or crushed
• 1 - 2 tsp olive oil