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1
Put water in a small saucepan, cover.
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2
Bring to boiling.
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3
Rinse lentils to clean and add to the boiling water.
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4
Cover.
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5
Turn heat to low.
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6
Cook 25 to 35 minutes, or until lentils are tender.
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7
Take off heat, keep covered; set aside.
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8
In a fry pan, heat bacon drippings/bits and margarine or oil over medium heat.
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9
Add onion, cover and cook until onions are about done and turning golden brown; stir.
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10
Mix in garlic, stir and cook 30 seconds.
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11
Add cooked lentils and liquids; heat everything up.
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12
Divide the lentil mixture in half.
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13
Make just a slight dent in each serving of heated lentil mixture and top with an eggdont let the egg touch the frypan.
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14
Cover, cook on medium heat until egg is done to personal preference.
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15
With help of a spatula, carefully slide onto a plate.
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16
Serve immediately.
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17
Enjoy!
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18
Note: if you want to make this for just one person, remove half of the lentil mixture before adding the egg and save for another time.
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19
Put the reserved lentil mixture into a labeled snack-size Ziploc baggie and chill over-night in the fridge.
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20
The next day, put it into another snack-size Ziploc to help protect it when frozen.
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21
Freeze until needed.
