French Market Recipe 2025 30
Lentilles de Puy aux œufs mollets et Parmesan
Puy lentils with soft boiled eggs and parmigiano
Ingredients for 4 servings
- 200g Puy green lentils from the French Market shop
- 100g Parmigiano Reggiano from the French Market shop
- 4 Eggs
- 2 onions
- 4 cloves garlic
- Sprigs of fresh thyme
- 2 or 3 bay leaves
- ½ teaspoon of Herbes de Provence
- 25g butter
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar from the French Market shop
- 1 tablespoon dried veal stock from the French Market shop
- Sprinkle of Sel Fou and freshly ground Voatsiperiphery pepper to taste
Directions:
- Peel and chop the onions and garlic cloves coarsely.
- Wash the Puy green lentils and fresh herbs in water and drain.
- Pour about 800mls of cold water into a large, heavy based saucepan.
- Add the lentils, onions, garlic, herbs, thyme, bay leaves and bring to the boil
- Add the stock and knob of butter, stir in, cover and reduce heat to simmer gently
- Cook for about 25 minutes
- Grate the cheese
- Remove the saucepan lid when lentils are cooked, if there is still a lot of liquid raise the temperature a bit and stir while liquid evaporates. There should be a little moisture left.
- Put the lentils in a serving dish, drizzle over1 tablespoonful olive oil and vinegar, keep warm.
- 10 minutes before serving, put the eggs in a saucepan of cold water and bring to boil for 6 minutes exactly.
- Remove eggs from water and remove shells
- Put the grated parmesan over the warm lentils
- Place the warm eggs over the parmesan and slice them in half so that the egg yolk can run (in theory) over the lentils
- Sprinkle with some Sel Fou and some freshly ground Voatsiperiphery pepper and serve immediately.
Serve this tasty dish with a glass of Petite Sirene cabernet sauvignon from Bordeaux, available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit