Truffled Lentils with Poached Egg & Ham

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Truffled Lentils with Poached Egg & Ham
Arugula Salad

2 T. Olive Oil
1/2 c. cubes of slab of bacon (I used 3 slices)
1 t. sherry vinegar
1 carrot, peeled
1 celery rib, cut in half
1 onion, quartered
1 c. Pardina lentils (I had to use regular)
1 herb sachet with 1-2 sprigs sage, 3 sprigs thyme, 1/2 t. black peppercorns, 1 t. dried red pepper flakes), tied in cheesecloth bundle
1-1/2 c. chicken stock
Salt and pepper
2 T. truffle oil
1/2 c. finely grated manchego
1 T. unsalted butter
1 t. white wine vinegar
4 eggs
4 slices of pata negra ham (I used prosciutto)

1. In a large pot, heat olive oil over medium high heat. Add diced bacon and sauté until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.

2. Add carrot, celery, onion and lentils. Add herb sachet and cover with 1-1/2 cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.

3. Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.

4. Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes. (Or, poach eggs like you normally would).

5. To serve, divide lentils between four bowls, top each with a slice of ham and a poached egg.