Warm Lentil, Bacon & Asparagus Salad with Fried Eggs
1 cup beluga or green lentils, picked over and rinsed
10 slices of bacon (250 grams)
2 leeks, light green and white parts only, rinsed well and sliced
16 asparagus spears, cut into 1/2 inch pieces, but longer at tips, about 1 inch
handful cherry tomatoes, quartered
handful fresh basil, chopped
4 tbsp apple cider vinegar
1/2 tsp salt and pepper (more to taste)
2 cups arugula
4 farm fresh eggs
good olive oil for drizzling
sea salt for sprinkling
Source, details, tips and full instruction at: sweetsugarbean.com
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