There’s something special about a good breakfast in the company of a good friend.
A few weeks ago, a long-time friend came to visit me in Atlanta. We went through all of high school and college together. Let’s just say…we’ve seen some stuff. It was great to spend some time catching up with him, reminiscing about the old times and chatting about the future.
I had planned out an extensive itinerary for his stay, but we didn’t exactly stick to it. It seems that excessive bourbon consumption can foil even the best laid plans. If there was one thing my girlfriend and I were set on, however, it was taking him to our favorite place for breakfast in Atlanta, Buttermilk Kitchen.
Not surprisingly, it seems like Buttermilk Kitchen is also the rest of the metro area’s favorite spot for brunch. By the time we got our acts together and on the road, we didn’t end up getting there until 1PM–prime brunchin’ time. The wait was 60 to 70 minutes.
Despite my friend’s desperate pleas to bail, we reassured him that it would be worth it. Minutes ticked by like hours as we huddled in the restaurant’s cramped waiting area. My emotions ran the gamut from boredom, to anger, to delirium. I was so hungry that I began to question if I was even hungry anymore.
A solid 70 minutes later, our name was finally called. Our orders were placed and brought to the table in what seemed like seconds. We took our first bites and nodded in silent unison. It had been worth the wait.
I went with the special on the menu that day, a lamb sausage scramble with spinach and sun-dried tomatoes. I was enamored by the flavor combinations. It was so good that I almost licked the plate clean.
Here’s my attempt to recreate that dish. I don’t know how well it measures up to the original, but if you starve yourself until 2PM before eating it, I guarantee it will taste amazing.
There are just a few simple ingredients in this scramble, but they create some big flavors.
Bring a skillet to medium high heat and add a tablespoon of ghee. Toss in the lamb sausage and brown.
Add the shallot and sun-dried tomatoes. Cook until the shallot is translucent.
Throw in the spinach and cook until wilted.
Reduce heat to medium low and add in the eggs and herbs. Cook, folding occasionally, until the eggs are firm.
Plate it up and enjoy!
Lamb Sausage and Spinach Scramble
Ingredients
- 6 eggs beaten
- 1 tablespoon ghee
- 1/2 pound lamb sausage casing removed
- 1 shallot minced
- 1/2 cup sun-dried tomatoes chopped
- 2 cups baby spinach
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- salt and pepper to taste
Instructions
- Bring a cast-iron skillet to high heat. Melt the ghee and add the ground lamb. Cook until the lamb has browned and is no longer pink.
- Add the shallot and and sun-dried tomatoes to the skillet. Continue cooking until the shallot is translucent, about 3-4 minutes.
- Toss the spinach into the skillet and cook until just wilted.
- Reduce heat to medium low. Pour in the eggs and add the fresh herbs. Cook the eggs until they are firm, folding occasionally. Enjoy!
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