From: Chef Heidi Krahling, Insalata's, San Anselmo, CA.
Yield: 8 servings.
1 3/4 cups uncooked bulgar
1 Tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 lb. ground American Lamb
1 Tbsp. ground cumin
3 cups chopped fresh spinach leaves
1/4 cup chopped cilantro or Italian parsley leaves
3 Tbsp. toasted pine nuts
2 tsp. salt
1 tsp. ground pepper
4 eggs, beaten
1/2 cup Feta cheese, crumbled (preferably French)
16 eggs, poached
In medium pan with cover, bring 13/4 cups water to a boil. Stir bulgar into water; cover. Let stand for 20-30 minutes until liquid is absorbed.
In large skillet, heat oil over medium-high heat. Add onion and garlic; sautè for 6 to 7 minutes until just beginning to brown. Remove from pan; set aside. Add lamb; crumble and cook until no longer pink. Drain well. Stir into onion mixture the cumin, spinach, cilantro or parsley, pine nuts, salt and pepper. Cook, stirring, for 5 minutes. Add eggs and cook, stirring until they are mixed in. Blend in Feta cheese.
To serve: Place portion of hash on plate and top with two poached eggs. Serve with fresh fruit and pumpkin bread.
Photo Credit: American Lamb Board