THE IRONWEED KITCHEN

37. LAMB & EGGS

This is a super quick and delicious way to tidy up the fridge while enjoying a nutritious brunch.

• Left-over lamb shank.

• Left-over lamb & parsley soup.

• The last of some cabbage.

• Last half box of MicroGreens.

• The end of a package of feta.

• Last chance to finish these wonderful local peaches before they turn.

• Last quarter of a red onion.

• Eggs from our feathered girls.

Chopping the MicroGreens and making nests. Slicing the onion – thin and translucent.

The next layer is finely chopped cabbage.

Crumbling the feta.

Drizzle EVO liberally.

Salt & pepper.

Chop lamb shank. Take the bowl of lamb, soup and EVO to the stove.

Like this.

Prep the skillet.

When sizzle ready, add the lamb.

Toss and infuse with the oil and salt & pepper to taste (or not).

Add the soup.

Let it come together over medium low heat while the 6 minute eggs are boiling.

The eggs in the bowl are 6 minute soft-boiled and then plunged in cold water to prevent the yolks from cooking further.

Serve up the lamb sauce.

These eggs went a tiny bit further than I wanted. I was counting on the yolks to spill over the whites a little. It’s a close game.

Again, drizzle EVO.

Salt & pepper the eggs.

Very tasty and cleaned up the fridge as well.

MORE IRONWEED KITCHEN ESSAYS

37. lamb & eggs

38. chicken stock from the barbie

39. really risotto

40. bread rules

41.eggs, hash & coffee

42. cannellini soup

43. lemon guacamole

44. smokey salsa verde

Thanks for visiting with me.

Paul V’Soske

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