Lentils on sourdough with smoked meat and egg

Last Updated on December 7, 2024

Czech classics. Traditional dish of our grandmothers and great-grandmothers.

Ingredients:

Rule for 4 servings: 700 g of smoked pork roast (preferably neck or shoulder) 400 g lentils

/tr>

80 g lard 50 g onions 10 g plain flour 4 pcs pickles 4 pcs of egg vinegar water

/tr>

salt

Procedure:

1. 1. Chop the peeled onion and fry it in a pot in hot lard until pink
3. Add plain flour to the fried onion, fry everything briefly and then stir into the hot lentils
4. Season as desired; add salt, vinegar and cook the lentils until tender, cooking them for a total of about 20-25 minutes (lemon juice can be used instead of vinegar)
5. Wash the smoked meat, put it in boiling water and cook it for about 60 minutes, then cut the meat into slices
6. Crack the eggs into a hot, greased frying pan (frying pan), add salt and pepper and let the egg whites rise
7. Arrange the lentil portions on plates, garnish with slices of smoked meat and poached eggs and garnish with pickles.

Recommendation:

Serve fresh bread as a side dish.

Note:

Photo: Naďa Indruchová