From Weekend Menu by the Globe and Mail
We all love a good benny every once in awhile, but when a rich turkey dinner looms, it might be nice to forgo the classic buttery sauce and white English muffin for something a tad more nutritious and equally delicious.
Lentils are high in iron, B vitamins, and especially fiber – the best friend of blood sugar. Fiber provides you with slow-burning energy and therefore stable blood sugar levels, keeping you alert and nap-free. If you've been munching on chocolate oranges and other stocking treats, this high fiber, high protein meal might just save the day!
Serves 6
Ingredients
Bed of Lentils du Puy:
1½ cups lentils du puy (also called black lentils, French lentils or caviar lentils)
3 dried small red chilies (or 1 tsp red chili flakes)
½ onion, quartered
4 garlic cloves, peeled
2 Tbsp red wine vinegar
3 Tbsp olive oil
2 leeks, dark green leaves removed, thinly sliced
2 tsp garlic, minced
Sea salt & freshly ground pepper
Scrambled Eggs in Pancetta (or Prosciutto) Cups:
12 thin slices pancetta (or prosciutto if you can't find pancetta)
12 eggs
Coconut oil (or butter)
Salt and freshly ground
½ cup kale sprouts or other sprouts
Fresh basil
Method
1. Rinse lentils and place in pot. Add water to cover lentils by 1 inch. Toss in the chili, onion and garlic clove. Bring to a boil, and simmer for 20 to 30 minutes or until lentils are tender.
2. When the lentils are almost ready to come off the heat, preheat oven to 425F, to prepare for the pancetta.
3. Strain lentils, reserving the remaining liquid in a bowl. Discard the garlic cloves, chunks of onion and chilies. In a small bowl, mix ¼ cup of the lentil liquid with the red wine vinegar.
4. Heat oil in a large skillet over medium heat. Add leeks and saute for 4 to 6 minutes or until leeks are soft. Add garlic and saute 1 minute longer. Season with salt and pepper. Add lentils and cook for 2 minutes until hot.
5. Next, place a round of pancetta into a mini muffin tin (if you don't have one, simply arrange the slice of pancetta or prosciutto in a mini cup-shape and place on a cookie sheet). Repeat to make 12 cups. Bake until pancetta is crisp, about 5 to 10 minutes. Drain and dry off on paper towels.
6. Add vinegar mixture to the skillet of lentils and simmer until liquid is absorbed, about 2 to 3 minutes. Use lentils as a bed for the pancetta egg cups.
7. Once the lentils are done keep them warm in their pan and start on the scrambled eggs – they will be fast! Heat 2 Tbsp of the coconut oil/butter in a skillet over medium-low heat. Whisk eggs in a bowl and season with salt and pepper.
8. Add eggs to skillet, reserving about ¼ cup of them. Slowly whisk eggs until softly scrambled, about 4 minutes. They should be quite smooth with some eggy curds in them. Add in the remaining egg mixture and whisk together, cooking until just incorporated.
9. To plate the dish: add a scoop of the lentil mixture to each plate, top with two pancetta cups, and fill the pancetta cups with eggs. Add some chopped basil to the top of each egg. Serve with some mixed greens and fruit and enjoy!
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