Recipes – № 65
Lamb Broth for Breakfast
If you like my broth for breakfast recipe than you're probably ready to graduate to a more boldly flavored, lamb-y version of the dish. It features the same poached egg, steamed rice and leafy greens, but lamb broth has a flavor that's very distinct from other meat broths and it calls for different seasoning. Oregano and lemon juice is a great way to brighten up the dark, fatty lamb flavors (an approach that works just as well on dark, oily fish such as mackarel or bonito). It's the perfect hangover brunch, but I rarely wait for a hangover when I have some lamb broth on hand.
As always when poaching eggs you should use the freshest eggs possible. Older egg whites turn runny, which makes poaching them in broth or water difficult.
Serves 4
1 cup rice (brown or white)
5 cups of homemade lamb broth
4 very fresh eggs
1 bunch greens. Quick-cooking, green members of the cabbage family such as broccoli, broccoli rabe or bok-choi are ideal, but other greeens such as lamb's quarters or spinach work well too.
4 tsp fresh lemon juice (you'll need less than half a lemon)
2 tsp chopped fresh oregano
Olive oil
Boil the rice as per the package instructions in a rice cooker or pot. Once the rice has cooked and is resting, boil the broccoli in florets as per my recipe or sautée any other variety of greens in olive oil, chopped only enough to make it fit your serving bowls. Avoid overcooking by tasting the greens frequently and removing them from the heat just before their stems are tender with a bite (they will continue to cook away from the heat). Dress the greens in fine sea salt, 2 tsp of lemon juice and olive oil to taste.
Heat the broth in a large sauce pan until it begins to release steam but before it starts to boil. Turn the heat to low. Add the remaining 2 tsp of lemon juice and taste for salt - you want it a bit on the salty side since the eggs and rice will absorb some of the seasoning. Scoop the rice, then the greens, into 4 serving bowls. Carefully crack one of the eggs into a small cup without puncturing the yolk and gently place it in the broth. Repeat with the other three eggs, avoiding contact between the eggs in the pan as much as possible. Use a spatula with a straight edge to scrape off any eggs stuck to the bottom of the pan, again taking care to leave the eggs intact. When the egg whites are set but the egg yolks still soft (about 3 minutes for a fridge egg though it varies with egg size), use the spatula to scoop the eggs into the bowls. Sprinkle with chopped oregano, pour the broth and serve.
Add a comment