French caviar, a.k.a. tiny green lentils from France, is a moniker given because as far as lentils go, they are at $3 per pound the world's most expensive lentils. Grown in volcanic soil in the protected sun splashed area of Auvergne, these tiny, green, gray, 2000- year-old, nutty and peppery tasting, low starch legumes maintain their toothsome texture when cooked. Italian couscous, a.k.a. fregola, is a Sardinian style toasted semolina pasta. While available in small, medium, and large size, the medium cooks up more or less the same size as the lentils where it is front and center rather than relegated to a supporting role on the plate. Although a native of Central America, the only green beans any respectable French chef would be cooking are haricot vert, a smaller and tangier version of the common green bean. It is also expected that, like Italian pasta, they are cooked only al dente...gone are the days of love 'em or hate 'em mushy string beans slathered in mushroom soup and served with some processed onion crunchies on top. This plate is so much better, healthier, and worthy of serving year round. In colder months, this is a welcome side dish to a roast chicken or leg of lamb. When the sun is shining and the party is outdoors, this salad can be served with little fear of wilting or becoming a soggy mess. Best served family style and when just before forks and spoons are ready to dive in, the host ceremoniously slices into the poached egg and quickly tosses the salad to insure everyone gets a mouth watering yellow sunshine bite.