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" Ingredients \u2022 2 tbsp. olive oil \u2022 \u00BD cup cubes (\u00BC inch in size) of slab bacon, about 3 oz. \u2022 1 tsp. sherry vinegar, plus more to season \u2022 1 carrot, peeled \u2022 1 celery rib, cut in half \u2022 1 onion, quartered \u2022 1 cup Pardina lentils \u2022 1 herb sachet containing 1 to 2 sprigs sage, 3 sprigs thyme, \u00BD tsp. black peppercorns, 1 tsp. dried guindilla pepper (or substitute red pepper flakes), tied in a cheesecloth bundle \u2022 1\u00BD cups chicken stock \u2022 Salt and freshly ground black pepper \u2022 2 tbsp. white truffle oil \u2022 \u00BD cup finely grated Idiazabal, a Basque sheep&amp;#039;s milk cheese (or use manchego or pecorino), about 1\u00BD oz. \u2022 1 tbsp. unsalted butter \u2022 1 tsp. white wine vinegar \u2022 4 eggs \u2022 4 slices pata negra ham (or substitute Serrano)  Directions In a large pot, heat olive oil over mediumhigh heat. Add diced bacon and saut\u00E9 until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.  Add carrot, celery, onion and lentils. Add herb sachet and cover with 1\u00BD cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.  Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.  Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water, then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes.  To serve, divide the lentils between four bowls, top each with a slice of ham and a poached egg. Serves 4. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2147/truffled-lentils-poached-egg-pata-negra-ham-recipe-a-59600/>