Lentils ‘N Eggs

Put water in a small saucepan, cover. Bring to boiling. Rinse lentils to clean and add to the boiling water. Cover. Turn heat to low. Cook 25 to 35 minutes, or until lentils are tender. Take off heat, keep covered; set aside.

In a fry pan, heat bacon drippings/bits and margarine or oil over medium heat. Add onion, cover and cook until onions are about done and turning golden brown; stir. Mix in garlic, stir and cook 30 seconds. Add cooked lentils and liquids; heat everything up.

Divide the lentil mixture in half. Make just a slight dent in each serving of heated lentil mixture and top with an egg—don’t let the egg touch the frypan. Cover, cook on medium heat until egg is done to personal preference. With help of a spatula, carefully slide onto a plate. Serve immediately. Enjoy!

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. Put the reserved lentil mixture into a labeled snack-size Ziploc baggie and chill over-night in the fridge. The next day, put it into another snack-size Ziploc to help protect it when frozen. Freeze until needed.