Lentil Salad with Sous Vide Poached Egg
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
4 large eggs, in shell
4 slices thick-cut smoked bacon, diced
1/4 cup finely diced carrots
1/4 cup finely diced shallots
Kosher salt and freshly ground black pepper
2 cups cooked brown lentils
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 teaspoon lemon zest
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Gently place the eggs into the water bath and set the timer for 45 minutes.
When the timer goes off, gently remove the eggs from the water bath. Set aside.
In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. Add the carrots and shallots and continue to cook, stirring occasionally, until softened and slightly browned, about 10 minutes. Season to taste with salt and pepper.
Stir in the lentils, lemon juice, parsley, chives, and lemon zest. Cook until heated through, about 2 minutes. Season to taste with salt and pepper.
Divide lentils among 4 serving plates or bowls. Gently crack each egg over each serving of lentil salad. Serve.