Czech sour lentils with a fried egg

Sour lentils start with a pale brown legume: rinse the brown lentils under cold water and drain. Transfer them to a pot, cover with water, and add a whole peeled onion, garlic cloves, a bay leaf, and allspice.

Bring to a gentle simmer and cook for 25 to 30 minutes, until the lentils are soft but still hold their shape. Top up with a little hot water if it gets dry. Near the end, season with salt and remove the onion, bay leaf, and allspice.

In a small saucepan, melt the butter, sprinkle in the flour, and stir constantly until it turns a light golden color. Stir this light roux with a little of the lentil cooking liquid so that no lumps form.

Stir the roux into the lentils and simmer briefly until the mixture thickens. Season with vinegar, mustard, a pinch of sugar, and ground pepper so the taste is pleasantly tangy and balanced.

Heat a little oil in a pan. Fry the eggs so the whites are set but the yolks stay gloriously runny, then slice the sausage into coins and brown them on both sides in the same pan.

Divide the finished lentils among plates, top with a fried egg and the pan-fried sausage. Serve with a slice of rye bread.