Lentil Pancakes with Sunny Side Up Eggs Truffle Oil

From Paul Rogalski, chef and owner of Rouge Restaurant

2008 Jan/Feb


  • 1/3 c. each brown, green and red lentils
  • 2 c. brown rice
  • 1 T. fresh marjoram, chopped
  • 1 T. shallot, finely chopped
  • Unsalted butter
  • 6 large or 4 extra-large farm-fresh eggs
  • Salt and freshly ground black pepper
  • Truffle oil
  • Fresh dill, chopped


Rinse lentils thoroughly. When rinse water runs clear, soak lentils and rice together in a bowl with fresh water and cover overnight. The next day, drain the lentil mixture and grind into a semi-coarse paste in a blender adding water as needed to make a pancake “batter”.

Pour batter into a bowl, add a pinch of salt, cover and let sit a few hours. This can be blended in the morning and will be ready to cook by dinnertime. The lentil batter can be refrigerated for about a week. Add marjoram and shallots just before cooking.

Melt some butter in a preheated non-stick pan. Drop in enough batter to make two or three pancakes. Spread batter to ensure pancakes are even and fairly thin. When the tops look dry, turn and cook the other side. Remove from pan and repeat until all pancakes are cooked. Keep warm. Whisk together eggs. Heat a small sauté pan and add butter and eggs. Season with salt and pepper and scramble.

To serve, place a dollop of scrambled eggs on top of each pancake and sprinkle with truffle oil and fresh dill. Eat immediately. Serves 4 to 6.