for 4 person

Lentils

150 g	beluga lentils (beluga)
	water, boiling
2 tbsp	balsamic vinegar
¼ tsp	salt

Spinach mash

600 g	mealy potatoes, cut into pieces
1	garlic clove, cut in half
	salted water, boiling
1 ½ dl	milk
100 g	baby spinach
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs
a little	sea salt
100 g	sour single cream

How it's done

Lentils

Cook the lentils in boiling water for approx. 20 mins. until soft, drain and return to the pan, add the balsamic, season with salt. Cover the lentils and set aside.

Spinach mash

Cook the potatoes and garlic (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Warm the milk, add the spinach and oil, puree until smooth. Press the potatoes through a food mill or mash them with a potato masher. Gradually add the spinach milk to the hot potatoes, stirring with a wooden spoon. Season the spinach mash.

Poached eggs

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove and drain. Plate up the spinach mash, lentils and eggs, season with salt. Serve with sour single cream.

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