- 2 eggs
- 200g half fat crème fraîche
- 1 tbsp Dijon mustard
- 2 x 400g tins of green lentils
- A handful of tarragon, leaves only
- 4 garlic cloves
- 100g baby leaf spinach
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. Then 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.
Did you know that garlic is incredibly good for you? It’s full of antioxidants and vitamins that are said to help ward off colds, reduce blood pressure and lower cholesterol.