Rinse the lentils and simmer them in the water with the bay leaves, unsalted, for about 35 minutes until soft; the water should be almost absorbed. Remove the bay leaves.

Ingredients

• 2 250 ml cupLENTILS, GREEN/BROWN, DRIED
• 1,200 gWATER, TAP WATER
• 0.4 gOREGANO, DRIED not counted – removed
• 150 gONION
• 40 gBUTTER, UNSALTED
• 30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 3 15 ml tablespoonVINEGAR
• 1 15 ml tablespoonSUGAR
• 0.5 5 ml teaspoonSALT, AVERAGE
• 0.25 5 ml teaspoonPEPPER, BLACK PEPPER
• 220 gEGG WITHOUT SHELL
• 1 15 ml tablespoonSUNFLOWER OIL
• 200 gCUCUMBER, PICKLED CUCUMBER, WITHOUT ADDED SUGAR

Method

1. Rinse the lentils and simmer them in the water with the bay leaves, unsalted, for about 35 minutes until soft; the water should be almost absorbed. Remove the bay leaves.
2. Fry the finely chopped onion in the butter, add the flour and cook a light roux.
3. Stir the roux into the lentils, season with salt and pepper, add the vinegar and sugar and simmer for 5 minutes.
4. Fry 4 eggs sunny side up in the oil and serve on the lentils with a pickle.