Scrambled Eggs with Lamb, Onions, and Feta

Sorry for the slow posting this week, folks; we had to take a California Driver’s Test yesterday and, based on everything we’d heard, we had to really study for it (a very smart friend, who shall remain nameless, failed the first time he took it). As we went into the written exam, Craig said: “Whoever does better will be the ultimate victor of our relationship forevermore!” Turns out, we each passed with only two wrong. We are both victors, which sounds like an Oscar Wilde play in the making. Needless to say, no time for big, thoughtful posts; but I did post those lamb burgers on Tuesday and here’s something fun you can do with the leftovers, should you make those burgers this weekend.

Make an extra burger and wrap it in foil when it cools. Refrigerate.

The next morning, slice half a yellow onion really thinly and cook it, semi-slowly (start on medium heat, then when it starts to brown, lower it), in a tablespoon of butter and a tablespoon of olive oil with a pinch of salt until deep, golden brown.

When they’re to your liking, turn the heat back up to medium and crumble in the lamb burger:

Stir all around until the lamb starts to color a bit and its fat begins to flavor the onions. At this point, crack six eggs into a bowl and whisk them together with salt and pepper. When the lamb is warmed-up and starting to caramelize in spots, add the eggs and lower the heat to medium/low.

Stir sporadically for large curds; stir more often for smaller curds. At some point, it’ll look like this: then add the Feta.

That’s all there is to it. Stir that in, plate it up. If you have some mint or dill, that might be nice sprinkled on top. I didn’t have that. Instead, I served this up with a toasted English muffin:

A breakfast worthy of two driving test victors. Have a great weekend and see you back here next week!