Peel the shallots and cut in to thin slices. Bring the eggs to room temperature.
Sweat the shallots with olive oil. Add the lentils and enough water to cook the lentils (2.5 times more water than lentils). Cook over a low heat for 30 minutes. Blend the lentils, add the cream and season.
Bring a large pan of salted water to the boil and add the vinegar. Whisk the water to create a sort of whirlpool, break the eggs in to cups then place them 1 by 1 in to the just simmering water. Cook for 2 and a half minutes then remove from the water and place on a plate which has been lightly greased with oil.
Reheat the lentil cream without boiling then pour into deep plates or soup bowls and top with a poached egg.
Decorate with rocket and spray or drizzle with white truffle oil.
«The poached eggs can be reheated by immersion in hot water. This method will allow you to prepare them in advance and simply reheat before serving.»