Big City, Little Kitchen

• 2 leeks (white and pale green parts only), finely chopped
• 3/4 cup French green lentils
• 6 oz (5 slices) bacon, cut into 1/4-inch strips
• 2 celery ribs, finely chopped
• 1 large carrot, finely chopped
• 2 tb red wine vinegar
• 1 tb chopped fresh tarragon
• Salt and pepper, to taste
• 1 tb olive oil
• 8 eggs
• 1 cup baby spinach

Wash leeks in a bowl of cold water; drain well in a sieve.

Put lentils in 2-quart saucepan, cover with 2 inches of water, and bring to a simmer; simmer, uncovered, for 20 minutes.

Meanwhile, cook bacon in a 12-inch skillet over medium heat until crisp; remove from skillet to a paper-towel lined plate.  Add leeks, celery, and carrots to fat remaining in skillet and cook just until tender, about 5 minutes, and scrape up brown bits in skillet with a wooden spoon.  Add vinegar and boil until evaporated, then remove pan from heat.  Stir in tarragon, bacon, and salt and pepper.  Drain lentils and stir into vegetable mixture, then stir in spinach; set aside and cover to keep warm.

Wipe out skillet and add olive oil, heating over medium until hot (but not smoking).  Crack four eggs into skillet, and fry to desired doneness; remove to a covered plate and season with salt and pepper.  Cook remaining four eggs.

Divide lentil mixture among four plates, and top with two eggs each.