Y'all. 

We got another poached egg situation on our hands. 

It’s not quite the world of shit you would expect it to be.

As a matter of fact with the time change Spring decided to move right on in. We lost an hour of sleep + I can tell you now it is crap. 

The daylight savings time thing we rolled right on into. 

Not the lentil salad with poached egg.

If y'all ain’t got the sunshine where you are then this. 

This here dish of yellow + bright acidity should do the trick. 

Using the best of what’s available to beat this Winter/Spring-time-change-bullshit-limbo we’re suspended in. 

Let’s get down to it: 

Lentil Salad with Poached Egg and Fennel Sausage

Yield: 4 servings

Prep time: 30 mins

Cook time: 24 mins

First things, first. Measure out 1 cup gold lentils. Set aside. 

Next grab a 4 quart stock pot + bring 4 cups of water to boil. Add in lentils, 1 fresh bay leaf, a few sprigs of thyme + simmer uncovered for about 20 minutes. Maybe 24 minutes–hey that’s how long mine took. Stirring occasionally. Once they are ready, turn off the heat + strain in a colander. 

Disgard the bay leaf + sprigs of thyme–if they haven’t disappeared into the lentils. 

While y'all’s lentils are cooling start chopping:

3 small-medium size carrots, chopped.

2 radishes, chopped.

1 leek, chopped

1 stalk celery, minced. 

4 cloves garlic, minced 

a small handful of both parsley + mint, chopped. 

Toss all the chopped veg + herbs into a medium size mixing bowl.

Next mix up a vinaigrette: ¼ cup extra virgin olive oil, 5 tbsp meyer lemon juice, 3 tbsp champagne vinegar, 1 tbsp Zatarain’s mustard.

Whisk lemon juice, vinegar, + mustard. While continuing to whisk slowly pour in olive oil. 

Salt + pepper to taste.  

Toss vegetables with the vinaigrette. Set aside. 

Clean that dang 4 quart pot and follow the damn instructions for a poached egg here. 

While y'all are waiting on the water to boil/not boil toss the vegetables + lentils together.

Toss is a harsh word, here.

Let’s say fold in the vegetables here.

Again, salt+ pepper to taste. 

I will be honest with y'all it’s best if the lentil salad can rest overnight in the fridge as it keeps getting better.

It’s best to serve warm.

Ain’t gotta be piping hot on this one y'all. 

Okay, once you’ve poached your eggs you can plop that world of delicious onto a mound of warm lentil salad. 

If y'all want to be real fancy–break out the cast iron skillet, add a little bacon grease + fry up a few fresh sausages to get into the mix of dinner. 

Either way your got your bases covered. 

Hello Sunday Brunch. 

Live.

It.

Up.