Lentil Salad with Sous Vide Poached Egg

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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

• Step 2

  Gently place the eggs into the water bath and set the timer for 45 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, gently remove the eggs from the water bath. Set aside.

• Step 1

  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.

• Step 2

  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.

• Step 3

  Divide lentils among 4 serving plates or bowls. Gently crack each egg over each serving of lentil salad. Serve.

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