Fried Eggs with Mushroom, Lentil Hash over Cheesy… | Eggland's Best

Ingredients

• 1 cup cooked lentils
• 1 large shallot, chopped
• 6 oz pancetta, cut into 1 / 3 ” cubes
• 1 cup butternut squash, cut into 1" cubes
• 4 oz mixed mushrooms
• ¼ cup dry white wine
• ½ cup chicken broth
• 2 cups spinach
• 2-3 sprigs of thyme, leaves removed
• salt and pepper to taste
• 2 ½ cups water
• 1 cup cornmeal
• ¼ cup flour
• 1 ½ cups sharp white cheddar, shredded
• 6 tablespoons butter
• 4 large Eggland’s Best eggs, fried