Comments on: what’s mediterranean for huevos rancheros?

By: Mari

Mari — Wed, 13 Aug 2008 15:20:17 +0000

I personally love eggs and pulses, and have eaten plenty of soft runny eggs over Puy lentils…yum.

By: Rebecca (foodie With Family)

Rebecca (foodie With Family) — Tue, 12 Aug 2008 21:12:17 +0000

Oh, that looks GOOD. …And mighty clever use of leftovers. Would you consider submitting this to our Second Tuesdays Deja Food event over at Foodie With Family?

By: Vincent

Vincent — Wed, 06 Aug 2008 06:15:05 +0000

pedro says jummy mang – so do i

By: Bren@Flanboyant Eats

Bren@Flanboyant Eats — Wed, 06 Aug 2008 03:44:37 +0000

you’ve just hit such a soft spot in my belly and heart. i love huevos rancheros. i never ever order them when i eat out! but!!! next weekend i’ll be in Mexico so i’ll make sure to order them every day for b-fast!! would u like some teleported!

By: J for Kitchen Confit

J for Kitchen Confit — Wed, 06 Aug 2008 02:32:24 +0000

Claudia!! This looks delicious. I can’t wait to try it. I agree with you on butter, though it might be #1 for me.

By: Lorelia Jones

Lorelia Jones — Tue, 05 Aug 2008 21:53:54 +0000

My goodness I love the food on this blog! It’s nothing I would have thought of and yet I am dying to try this! I eat a lot of lentils as I know they are very high in protein and fiber. This is another wonderful way to incorparate them into my home meals.

Thank you again, Claudia!

By: maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Tue, 05 Aug 2008 14:27:59 +0000

Oh, delish. I hear you (and second you) about veganism…as an indian, butter and milk are the basis of our cuisine…and, I didn’t make it long when I tried. Buttter was the sticking point.

And, this looks delicious. I will look for lemon cucumbers when I am at the market.

By: democommie

democommie — Tue, 05 Aug 2008 11:33:38 +0000

Claudia:

I just had a couple of perfectly poached eggs, with a few (four is still a few, right?) strips of bacon and some toast.

I’m currently reading “The Perfectionist–Life and Death in Haute Cuisine” by Rudolph Chelminski. It is a book about the life and untimely death of Bernard Loiseau against the backdrop of the french, their food and their fanaticism about french food.

In the first chapter he talks about a number of french chefs who were mentors to (or mentors to the mentors of) Monsieur Loiseau. One of them, Fernand Point of Le Pyramide, would ask a prospective employee (one who aspired to start above the rank of “plongeur”) to fry an egg. His description of Point’s technique and the refinements by other chefs in later years is worth the price of the book.

By: Kim

Kim — Mon, 04 Aug 2008 23:40:40 +0000

Aren’t you on an egg kick of late. Two interesting dishes. Jealous about those lentils, though.

By: Brooke

Brooke — Mon, 04 Aug 2008 18:54:54 +0000

I’m usually not an egg person, beyond breakfast, where they are a MUST, but this looks damn tasty. I love the lentils and pita. Brilliant!

By: Kevin

Kevin — Mon, 04 Aug 2008 17:33:17 +0000

Now that’s a breakfast!

By: jim voorhies

jim voorhies — Mon, 04 Aug 2008 13:13:13 +0000

huevos rancheros is more typically seen as a runny egg, like in your pasta, but this still looks great.

democommie, you need celery salt and onion salt, too. One of these days I’ll have to try one of those fancier salts but presently Mortons is upscale for me.

By: Donald

Donald — Mon, 04 Aug 2008 11:36:57 +0000

Where do you come up with this stuff!!!

Damn!

By: democommie

democommie — Mon, 04 Aug 2008 02:50:10 +0000

Heather:

I haz five salts: Morton’s, Diamond, Garlic, bath and Epsom!

By: Heather

Heather — Sun, 03 Aug 2008 22:07:07 +0000

Ooh, that guerande salt. I’m intrigued. I will find some and then I will have five salts.

The lentils are nice and all, but isn’t this really about the oeufs?

By: Lauren

Lauren — Sun, 03 Aug 2008 14:11:32 +0000

That looks great. Very fresh and light and tasty!

By: Lesley

Lesley — Sun, 03 Aug 2008 13:21:56 +0000

Push that egg aside and you’ve got a good little dish there.

I need to investigate lentils more…a friend at work who’s Indian says her mother has countless jars of lentils. My friend only knows what two of them are. I’d love to see her mother’s kitchen…

By: Traci @ Soup of The Day

Traci @ Soup of The Day — Sun, 03 Aug 2008 07:01:45 +0000

Funny, when I first saw that picture I thought the egg was sitting on capers! Now, I love capers more than anyone, but that would be way too many capers.

Lentils however are DIVINE! And would go much better with eggs than capers

It’s late, I’m tired.

By: melissa

melissa — Sun, 03 Aug 2008 02:03:38 +0000

Good creative satisfying meal. Awesome.

And damn, no way could I be vegan either!

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Sat, 02 Aug 2008 23:36:09 +0000

Your reasons for not being a vegan run similar to mine. I love Huevos Rancheros, and I love what you’ve done with this – adding lentils is genius

By: TaratheFoodie

TaratheFoodie — Sat, 02 Aug 2008 19:35:57 +0000

We must be related… I could eat a fried egg on anything. This dish looks like a great during-the-week dinner that’s not only healthy, but filling with the lentils, pita, and egg. This would be good for me when Mark’s out of town. Yum!!!

By: cookiecrumb

cookiecrumb — Sat, 02 Aug 2008 15:20:29 +0000

I would call it Corsican Egg.
“Oeuf Corse,” of course.

By: democommie

democommie — Sat, 02 Aug 2008 11:03:43 +0000

Claudia:

I just went to have my cereal and–no milk! But I got plenty of eggs, some black beans and, well, thanks!

By: canarygirl

canarygirl — Sat, 02 Aug 2008 09:15:44 +0000

Lentils and eggs together? I may have just fallen in love with you. Going to make this over toasted baguette slices ever so slightly brushed with butter and garlic. ps…your raviolio has invaded my thoughts every moment of every day.

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Sat, 02 Aug 2008 06:30:22 +0000

Eggs with runny yolks are the bestest. The simplest and most satisfying “meal” when there’s nothing else in the house.