Scrambled Eggs with Lamb and Walnut

Kavurmalı yurmurta

 

This is my husband’s very favourite breakfast. And it's true, it is a manly sort of breakfast. Meat in the morning may not be everyone’s idea of how to start the day, but these eggs are surprisingly moorish. It's so yummy in fact, that I always keep a round of lamb kavurma in the freezer in case I need to make breakfast for unexpected guests. Not an unusual occurrence in this country…

 

Ingredients:

sml knob of        butter

150g round of    lamb kavurma (see note), broken into small, bite-sized pieces

4                          eggs      

¼ tsp                   salt

;rg handful          walnut halves, roughly chopped

 

Heat a frypan over medium heat, melt the butter and add the lamb pieces. Lightly fry until the fat has melted and the lamb starts to brown slightly.

 

Lower the heat to low, and add the eggs and salt, and half of the walnuts.  Stir until the eggs are just done.

 

Sprinkle the remainder of the walnuts on top, and serve immediately.

 

 

SERVES 2

 

 

Note:

Lamb kavurma is available from the deli in any supermarket in Turkey and Greece. It comes as a large, sausage-like roll that look very much like salami. The obliging deli guy will cut 1cm thick rounds off it for you on request. If you don’t have access to kavurma at your deil, substitute left-over chopped up pieces of roast lamb instead.