Bring a pan of water to the boil. Carefully lower in your eggs and gently simmer for 6 mins. Cook for an extra 1 min if you prefer your yolk set. Plunge into ice cold water and peel when cool. Set to one side.
In a bowl mix together the crème fraîche, Dijon mustard and a touch of seasoning.
Drain and rinse the lentils. Pick the leaves from the tarragon and discard the stalks.
Peel and finely slice the garlic. Heat 2 tbsp oil in a small pan. When hot, add the garlic slivers with a pinch of salt. Cook on a low heat, stirring constantly for 2-3 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 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.
Spoon the lentils into warmed bowls and top with an egg each, cut in half. Scatter over the golden garlic.