Eggs with Bacon, Lentins, and Spinach

This is an easy and tasty dinner to make. Its really straightforward, and I love it. It's a awesome rendition of bacon and eggs.

Here is the recipe, as follows:

3/4 cup green lentils
5 cups washed spinach 
2 TBS butter
2 TBS olive oil
2 carrots
2 stalks celery
1 1/2 leeks
2 TBS apple cider vinegar 
10 slices of bacon
10 eggs
1 tsp tarragon
1/2 tsp savory
salt and pepper to taste 
1/4 cup water
1/4 cup balsamic vinegar 

Wash lentils, and place them in a pot. Cover with water, and put a lid on the pot. Place on medium heat, and cook for 25 minutes or until tender.

While the lentils are cooking, wash and chop the veggies. Then cook them in a cast iron frying pan with the butter. Then add the apple cider vinegar. Season with tarragon, savory, salt and pepper. Mix in with the lentils, and set aside.

Wipe out the skillet, and cook the bacon. Discard the grease. Cut half of it into bite sized pieces, and mix in with the lentils. Put the rest of the bacon aside.

Then add the water and balsamic to the pan, to make a reduction.

In a clean skillet, heat the olive oil and fry the eggs in batches.

To serve: put a cup of spinach on each plate, a 5th of the lentils, two of the eggs, one slice of bacon, and a drizzle of the balsamic reduction.