I sometimes forget about cultural [and religion-based] dietary restrictions. My roommate offered to make dinner recently and joked about being a bad Jew, since this particular dish lends most of its flavor to bacon. Always eager to see what types of dishes others consider a specialty [and also because it’s nice to not worry about making dinner], I readily accepted his offer to feed me. My casual glances at the kitchen, while sipping some red wine, pieced together his pretty satisfying dish:
- 1 package of lentils [ready to eat, Trader Joe’s brand]
- 2 chopped leeks
- 4-6 strips of apple smoked bacon, chopped [Trader Joe’s brand]
- a few dashes of red wine vinegar
- baby leaf spinach
- 3 eggs
- Fry the bacon until crispy.
- Mix in the leeks, continue cooking for 1-2 minutes.
- Mix in the lentils.
- Add red wine vinegar
- Meanwhile, arrange spinach on individual serving plates.
- When the mixture is warm, evenly distribute onto spinach.
- Fry eggs sunny side up or over easy.
- Place one egg on top of each pile.
- Season with salt and pepper, to taste.
I’m not a huge bacon fan, so the art of infusing it into anything is a bit lost on me. I loved that the bacon was crispy – it added a nice contrast to the softer textures in the dish.