Place the lentils in a large saucepan of cold, unsalted water and cook for 30 minutes. Once they are cooked, drain them and let them cool to room temperature.
Toast the pine nuts for a few moments in a hot pan with no oil.
Place a slice of goat's cheese on each piece of bread.
Before serving, place the eggs in a saucepan of boiling water and cook for five minutes from the moment the water returns to the boil. Place the slices of bread with the goat's cheese under the grill until they begin to colour.
Delicately shell the soft-boiled eggs.
Serve the lentils, mixed with the rocket, the pine nuts and the sun dried tomatoes. Add two toasts and an egg cut in two. Dress with a strong vinaigrette.