1/4lb(113 g) bacon, cut into 1/2-inch (1 cm) pieces
1/2cup(125 mL) finely diced white onion
1 1/2cups(375 mL) thinly sliced white or brown mushrooms
2tsp(10 mL) minced ginger
2tsp(10 mL) minced garlic
3/4cup(175 mL) kimchi, chopped
1cup(250 mL) cooked or canned green lentils, drained & rinsed (see notes for cooking dry lentils)
1 1/2cups(375 mL) baby arugula or baby kale, divided
6largeeggs
1/3cup(80 mL) grated aged cheddar cheese
Directions
Preheat oven to 375°F (190°C).
Cook bacon in non-stick, oven safe pan until slightly crispy and golden, about 5 minutes. Drain off any excess fat and set aside.
Add onions to the pan with the bacon and cook until softened, then add the mushrooms and cook until lightly golden.
Stir in ginger and garlic then add the kimchi and lentils. Cook until excess moisture has reduced.
Stir in 1 cup (250 mL) arugula and cook until wilted. Remove pan from heat and allow to cool slightly.
In a large bowl, whisk eggs together. Stir in the cooled, sautéed lentil/bacon/vegetable mixture. (The recipe can be prepared to this step a day ahead and stored in a covered container in the refrigerator.)
Heat an 9-inch (23 cm) oven-safe, non-stick skillet over medium heat and add in some of the saved bacon fat. Add the egg/lentil/vegetable mixture and gently stir, setting up the eggs for a couple minutes. Top with grated cheese.
Bake for 10 minutes or until the eggs have set. Set the oven to broil to give a little extra colour on top with the cheese.
Remove from oven. Let stand for a few minutes. Garnish with remaining (1/2 cup/125 mL) arugula and enjoy!
Notes
Don’t have lentils? You can use cooked pinto beans, chickpeas or black beans instead!
Make this dish vegetarian! Remove the bacon and use canola oil for sautéing the vegetables in place of the bacon fat.
Feel free to add more vegetables like sliced red bell pepper, bok choy or spinach.
Directions for cooking green lentils from dry can be found here.
1/4lb(113 g) bacon, cut into 1/2-inch (1 cm) pieces
1/2cup(125 mL) finely diced white onion
1 1/2cups(375 mL) thinly sliced white or brown mushrooms
2tsp(10 mL) minced ginger
2tsp(10 mL) minced garlic
3/4cup(175 mL) kimchi, chopped
1cup(250 mL) cooked or canned green lentils, drained & rinsed (see notes for cooking dry lentils)
1 1/2cups(375 mL) baby arugula or baby kale, divided
6largeeggs
1/3cup(80 mL) grated aged cheddar cheese
1
Preheat oven to 375°F (190°C).
2
Cook bacon in non-stick, oven safe pan until slightly crispy and golden, about 5 minutes. Drain off any excess fat and set aside.
3
Add onions to the pan with the bacon and cook until softened, then add the mushrooms and cook until lightly golden.
4
Stir in ginger and garlic then add the kimchi and lentils. Cook until excess moisture has reduced.
5
Stir in 1 cup (250 mL) arugula and cook until wilted. Remove pan from heat and allow to cool slightly.
6
In a large bowl, whisk eggs together. Stir in the cooled, sautéed lentil/bacon/vegetable mixture. (The recipe can be prepared to this step a day ahead and stored in a covered container in the refrigerator.)
7
Heat an 9-inch (23 cm) oven-safe, non-stick skillet over medium heat and add in some of the saved bacon fat. Add the egg/lentil/vegetable mixture and gently stir, setting up the eggs for a couple minutes. Top with grated cheese.
8
Bake for 10 minutes or until the eggs have set. Set the oven to broil to give a little extra colour on top with the cheese.
9
Remove from oven. Let stand for a few minutes. Garnish with remaining (1/2 cup/125 mL) arugula and enjoy!
