2 Servings 20 min Cook
8 Spear, medium (5-1/4" to 7" long) Asparagus
8 Spear (about 5" long) Broccoli
2 Strip Bacon
1 Dash Salt
1 Dash Pepper
1 Cup Lentils
4 Extra large Egg
2 Tbsp Olive Oil
1 Tsp Vinegar
1/3 Oz (21 whole kernels) Hazelnuts Or Filberts
Bring a large saucepan of water to the boil and place a griddle pan over a high heat.
When the griddle pan is hot, place the asparagus spears, broccoli, and bacon directly onto it, sprinkling the vegetables with a little salt and pepper.
Cook for 3–4 minutes, turning regularly ungil bacon is crisp and vegetables are lightly charred.
Prepare the lentils in the microwave or on the stove-top according to the packet instructions.
Carefully crack your eggs into the hot water, reducing the heat until the water is just simmering.
Cook the eggs for about 4 minutes for a runny yolk, then carefully lift them out with a slotted spoon and drain on paper towels.
Once the vegetables and bacon are all cooked transfer to a large bowl, along with the olive oil, sherry vinegar and lentils.
Season to taste with salt and pepper and toss together before piling onto plates.
Top with the poached eggs and finish with the toasted hazelnuts.