Eggs Scrambled with Mince and Spinach

Etli Yurmurta

 

My fondest memory of making this dish when a group of 30 high-spirited students came over for brunch one weekend. A few came into the kitchen to make sure I was doing things properly, and it wasn’t long before the arguments were breaking out. Each had a strongly held view on the best way to scramble eggs. But peace was declared when breakfast was served. If there’s anything that is universally true in any culture, it is that students will never argue with free food.

 

1 knob  butter

75g         mince meat (hamburger mince)

½            onion, diced

100g       spinach leaves

¼ tsp      salt

4              eggs, lightly beaten

                freshly ground black pepper

 

1. Melt the butter in a fry pan, then add the mince and onion. Fry gently, breaking up the meat as you go, until browned.

 

2. Add the spinach leaves, stir frying until completely wilted. Sprinkle the salt over the mixture, then turn down the heat to medium low. Add the eggs and stir occasionally until eggs are just cooked.

 

3. Crack pepper over the top, and serve

 

SERVES 2-3