Ingredients:
- 1 1/2 cups dry lentils, rinsed, soaked in water for a couple of hours, drained
- 1 1/2 tablespoons cornstarch
- 1/2 cup flour
- 6 cups cold milk
- 3 cups water with 2 teaspoons salt
- 6 eggs, boiled, peeled, halved lengthwise
- 1/2 cup cheese, grated or more if you like it cheesy
- Salt and pepper to taste
Method:
- Add lentils to the instant pot. Add salt water.
- Close lid. Select Manual option and set the timer for 20 minutes.
- Let the pressure release naturally.
- Meanwhile make white sauce as follows: Place a skillet over medium heat. Add butter. When it melts, add flour and cornstarch and sauté for around 30 seconds.
- Add cold milk whisking simultaneously. Simmer until thick. Add salt and pepper and whisk again until it is free from lumps.
- Remove from heat.
- Drain lentils and mix it with the white sauce.
- Place eggs in a greased ovenproof dish. Pour the lentil mixture over the eggs.
- Sprinkle cheese over it and grill or broil until golden brown.