Breakfast Idea with Leftovers and the Incredible, Edible Egg

This may not be anything special but I know I always appreciate coming across ideas for using up leftovers in a tasty way.

I had lentils and brown rice languishing in separate containers in the refrig this morning. And, glory be! Our chickens have finally taken the hint that it's high time to start earning their keep and we're finding ourselves with enough eggs again.

Although I did make this for breakfast, we've been known to eat it for any meal of the day. So take the idea and do with it what you will.

First I saute sliced, fresh mushrooms. (IF I have them, that is. I did this morning. The dish is fine without them though.) I use a fair amount of butter because it will be needed to keep the rice and lentils from sticking when they are added.

Then add the lentils and rice, enough for as many people as are waiting patiently at the table. I stir and saute the lentils and rice a couple of minutes before adding the eggs.

Break an egg for each serving on top of the mixture in the skillet. Sprinkle with salt and pepper and maybe a little dill weed or parsley. Put a cover on the skillet and cook/steam until eggs are done to your liking.

Nutritionally, lentils and brown rice compliment each other and the home grown egg will give you lots of protein to get up and do what needs to be done.