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Bacon and Lentils with Egg

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Red lentils

"Have you ever eaten lentils for breakfast?" Faith Durand asks in "Not Your Mother's Casseroles" (The Harvard Press, $16.95). "This is one of those breakfast dishes that is really just as good for lunch or dinner. It's flexible; after you make up a batch of soft, mashed lentils with spices, you can serve them for any meal of the day. Serve this with Indian lime pickle or a spicy chutney." Bacon and Lentils with Eggs 4 slices bacon, cut into 1-inch pieces 4 shallots or 1/2 red onion, minced 2 cloves garlic, minced 2 teaspoons garam masala 2 cups red or yellow lentils, rinsed and drained 1/2 cup fresh cilantro leaves, chopped 4 cups water Salt, to taste Freshly ground black pepper, to taste 6 eggs Place the bacon in a 2-quart (or larger) saucepan and place over medium-low heat. Cook the bacon slowly, stirring occasionally, for about 10 minutes or until it is crisp. Turn the heat to medium and add the shallots and garlic. Cook, stirring, for about 5 minutes, then add the garam masala and lentils. Stir so the lentils are coated with the shallots and garlic, then add the cilantro and cook until it is wilted. Add the water and turn the heat to high. Bring to a boil, then cover and lower to a simmer. Cook for about 20 minutes. if the lentils are too watery at the end, leave the lid off for a few minutes until the liquid is reduced and the lentils are nearly dry. Turn off the heat and taste. Season the lentils with salt and pepper, then lightly mashed them with a fork. Preheat the oven to 350 degrees. Lightly grease six 6-ounce ramekins with baking spray or olive oil. Mount a few spoonfuls of the lentils in each (you may have some lentils left over), then make a hollow in the center of the lentils with the back of a spoon and crack in an egg. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, or until the whites are just set. Serve immediately. Makes 6 servings. From "Not Your Mother's Casseroles" by Faith Durand  
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