Lentil and Wild Mushroom Hash with Poached Eggs

The earthy combination of lentils, dusky mushrooms, and slightly runny poached egg is nothing if not inspired. Syrupy balsamic vinegar and good olive oil drizzled around the edges lend special savor and elegance. Serve it as a brunch dish or a first course for a winter meal. Without the eggs, the lentil and mushroom hash makes a delicious side dish. Though supermarket brown lentils are fine, the best legumes for the job are firm, high-quality lentils, such as Spanish pardinas, French