Soft-Boiled Eggs over Lentil Salad

I just watched an episode of Top Chef about trends that were overused and needed to be stopped.  Just guess what made the short list.  Well, I'm not ready to give up putting eggs on top of dishes, Top Chef.  Don't you try to take it away from me.  Because let's face it - the more meals in which I can eat eggs, the better.

Serves 4

Ingredients:

1 1/4 cups Dried Lentils
6 Eggs
3 tbsp Olive Oil
3 tbsp Red Wine Vinegar
3 Garlic Cloves, minced
1 tbsp Dijon Mustard
Salt + Pepper
1 Bell Pepper, diced
1/2 cup Green Onions, diced
4 stalks Celery, diced
8 cups Baby Arugula

1. Place eggs in a pot and cover with water.  Bring to a boil, and let stand for 5 minutes 30 seconds.  Remove eggs from pot and place immediately into ice water.   Let stand for 5 minutes, then drain and peel.

2. Place lentils in a pot and cover with 3 inches of water.  Bring to a boil, then simmer for 20 minutes.  Drain and place lentils in a large bowl.

3. Dice bell pepper, green onions and celery and add them to the lentils.

4. Combine olive oil, red wine vinegar,  mustard, salt, pepper and garlic and whisk.  Add to lentil mixture.

5. Place a single serving of lentil mixture over a single serving of arugula, and add egg on top.  When ready to eat, slice egg in half.

Oh my god soft boiled eggs.

-----------------------------------------------

Original Recipe:

Cooking Light