Cook the chopped bacon in a pot over medium heat. Remove the bacon when it becomes crispy and set aside.
Add the ginger, shallot, and garam masala to the pot and cook in the bacon grease and butter for 5 minutes. Add in the garlic and cook for 1 minute.
Add in the lentils and peas and sautee for a few minutes with the aromatics.
Add the chicken broth, bring to boil and reduce to simmer. Cover and cook for 30 minutes.
Butter 4 small casseroles or ramekins and add in the lentil mixture. Hollow out a small space in the middle to crack an egg on top.. Top each casserole with an egg and sprinkle the chopped cooked bacon on top. Sprinkle with salt & pepper.
Bake at 350° for 15-20 minutes until white is set and egg is cooked to your liking.