Author Notes
This recipe began as a clean-out-the-fridge-breakfast. I had some leftover kefta meatballs, some eggs and some mint. The result was quite tasty, so I tweaked the kefta meatball recipe slightly to be more breakfasty and voila, one of my new favorite weekend breakfasts. I have also topped the minted eggs with pita bread crumbs (an idea I learned from food52) and it was delicious. —roseinparis
Ingredients
- Meatballs
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1.5 pounds
ground beef
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1
egg
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1
small red onion, grated
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1/2 cup
chopped mint
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1/4 cup
chopped parsley
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1 tablespoon
maple syrup
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1 teaspoon
cinnamon
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1/4 teaspoon
freshly ground nutmeg
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1/2 teaspoon
crushed fennel seed
-
1 teaspoon
salt
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1/4 teaspoon
ground black pepper
-
vegtable oil for pan frying
- Eggs
-
10
eggs
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1/4 cup
milk
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1 pinch
freshly ground nutmeg
-
salt and pepper to taste
-
2 tablespoons
butter
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1/4 cup
mint, chiffonade
Directions
-
Combine all ingredients except for the vegetable oil. Don’t over-mix.
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Heat a frying pan with some vegetable oil. Shape meat mixture into small 1 inch size meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick.
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Heat a frying pan with some vegetable oil. Shape meat mixture into small 1 inch size meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick.
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Clean out the pan from the meatballs to use for the eggs.
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Whisk together eggs, milk and nutmeg, season with salt and pepper.
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Heat butter in the frying pan set the heat to medium high, when butter begins to foam, add the egg mixture and immediately turn the heat to low. Using a wooden spoon or spatula, continuously stir the eggs scrapping the bottom of the pan, forming very small curds. When no liquid remains (this will take a few minuted), but eggs are still very soft, remove from heat and fold in mint. Immediately remove to serving dish or plates, if you leave in the pan the eggs will dry out.
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Top eggs with meatballs and enjoy!
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