Lentils, Lardon, Yard Egg

Instructions

1. In a saucepan, cook the bacon pieces until they are crispy.
2. Add the dried lentils to the bacon along with all of the bacon fat.
3. Add water to cover about one inch above the lentils. Simmer slowly until the lentils are creamy, adding water if needed during cooking.
4. Season with salt and pepper to taste. Serve in individual dishes topped with one Spanish-style fried egg.

Spanish-style fried egg:

1. Pre-heat a nonstick skillet and add about 3 tablespoons of good olive oil and the egg. The goal is to crisp the bottom of the egg so high heat is required.
2. When the bottom of the egg is nicely browned and crisp, spoon a bit of the hot olive oil right on top of the egg yolk but do not flip the egg. The top should puff up when the oil hits it, remove the egg from the pan quickly and place on top of the dish of lentils.