Instructions

1. If using dried lentils, cook them with a clove of garlic in boiling water, until tender. Drain and set aside. Alternatively, rinse and drain half a tin of pre-cooked lentils.
2. Dice the bacon and slice the onion.
3. Heat the oil in a large frying pan and cook the bacon and onion until crispy. Add the peas and kale, the vinegar and splash of water. Put the lid on and cook for about 5 minutes until the kale is tender.
4. Add the lentils and stir in the mustard. Warm through, then turn off the heat and keep warm under the lid.
5. Meanwhile fry or poach the eggs in another pan to your liking.
6. Taste the bacon mixture, season with freshly ground pepper and salt if needed. Add more vinegar/mustard to your liking.
7. Divide the mixture between 4 plates top each with an egg, sprinkle with chopped herbs.