Lamb for Breakfast
We visited friends this past month and on our last day there, our hostess fixed us what she called a Lebanese breakfast. This is how she prepared it
! lb of lamb (ground) cooked in a lightly oiled skillet with salt and pepper to taste, about 1/8 tsp. freshly ground allspice , the zest and juice of one lemon.
When the lamb was cooked through, she took eggs and broke them on top of this mixture and pierced the yolk once with a fork. She covered the skillet and let cook until the eggs were just done.
It was wonderful. She served it with pita, greek olives, and a good sharp cheese. Oh yes, also sliced tomatoes.
What a treat. I have since made it for a supper for us and we enjoyed it tremendously.
I can resist anything, but temptation. Oscar Wilde