Bring a pan of water to the boil. Carefully lower in your eggs and gently simmer for 6 mins. Cook for an extra 2 mins if you prefer your yolk set. Lift the eggs out of the pan and lower into a bowl of cold water to stop them cooking. Set aside.
In a bowl mix together the crème fraîche, Dijon mustard and a touch of salt and pepper.
Drain and rinse the lentils. Pick the leaves from the tarragon and discard the stalks. Peel and finely slice the garlic. Warm 2 tbsp oil in a medium pan over a low heat for 2 mins. Add the garlic slivers with a pinch of salt. Cook on a low heat, stirring constantly for 1-3 mins till golden.
Using a slotted spoon, lift out the garlic and place on the kitchen paper to drain. Keeping the oil on a low heat, add the drained lentils. Cook and stir for 5 mins till heated through.
Add the spinach and cook for 2 mins till slightly wilted. Fold the crème fraîche and tarragon leaves through. Season with a pinch of salt and pepper.
Spoon the lentils into warm bowls. peel the eggs, halve them and pop them on the lentils. Scatter over the golden garlic to serve.