Lamb & Eggs for Spring Breakfast

Grill bread and eggs.

Grill marked lamb steaks and eggs.

Bear here...  Time to celebrate. Spring is here. It's fertility time. Time to get the seeds in the ground and harvest the early crops. (For more thoughts on the season, see our Celebrate Late Spring page.)

My inner shelf chef celebrates by cookin' decadent breakfasts. 

GOTTA LOVE THE DECADENT WEEKEND BREAKFASTS!

Saturday we had leftover grill bread and ambrosia with eggs. Sunday we had "kinda grilled" lamb steaks, eggs, and salad. A quick "how to" section will follow the "shout out" section.

SHOUT OUT TO (aka, Big Thank You!):

• Holly, our friend and supplier of lamb and hamburger. Can't cook it if I can't get it.
• Our neighbor's chickens for doing the work and the neighbors who are willing to part with the good stuff (fresh eggs with brilliantly orange yolks from happy chickens).
• Finally, Theresa who makes great salad dressing and most of the time loves me more than my cooking. :) 

The Quick How to:

Grill Bread:

Saturday morning's breakfast was grill bread from Friday night's leftovers reheated in the oven. For instructions on grilling bread, see my Grilled Pizza page. This is Friday's grill bread:

I pushed thyme, garlic chives and onion chives into the bread and started with that side down.

It's a good idea to get the ambrosia or other topping hot before you need it. I used grated parmesan for the cheese.

If doing more than one round have a pan ready with a few coals under it to keep early bread warm.

The herbs were fresh from our garden and the ambrosia was from our freezer. We made it last summer by baking chopped tomatoes and garlic, tossed in olive oil at 375 degrees. Bake until all the liquid from the tomatoes is gone, then use or freeze. 

This is the first time we tried reheating grill bread (there aren't usually leftovers). For a crispier crust, reheat at 400 degrees. For a softer crust, try 350. Theresa recommends the crispy crust.

Sunday's "kinda grilled"  Lamb steaks:

• Marinate the lamb steaks overnight in soy sauce, brown mustard, and lime juice. 
• Turn your electric burner to med-high. Get the pan really hot, so it will make grill marks, and put a light coat of oil on it. (I use peanut oil because it has a higher smoke point.)
• Set oven to 350 degrees and have a pan with a rack in it (or a broiling pan) ready to go into the oven. (You will use it to finish the steaks).
• Wipe the steaks dry before you put them in the pan for a better "grill mark".
  
• Remind spouse that smoking pans are a part of cooking... trust me...
• Put steaks in pan long enough to get the grill marks, roughly 2 minutes per set of grill marks. It will 4 minutes on one side if you turn it to make a diamond pattern.
• When all steaks are marked, put them on the pan with the rack or on the broiling pan in the oven.
• Finish heating the steaks in the oven while you cook the eggs and toast and make the salad. How long to cook depends on the thickness and how you like your steaks. For rare I put these in for 10 minutes.
• When grill marking the toast, you can reduce the heat in the pan some, but keep an eye on it, bread turns to charcoal pretty fast.  
  
• For the eggs, I melt butter in the pan and add freshly ground pepper. Then I fry the eggs over easy and add more pepper.

The cast iron grill pan is your best friend for grillmarks indoors.

Notice... "grill marks" on meat AND toast.

• The salad was crisp baby romaine and green onions with Theresa's homemade ranch salad dressing.
  

Type at ya later...