Green Eggs and Lamb

Reviews: "5 Stars", "6 out of 5 stars", "This one goes to 11 [out of 10]," "Nothing can beat this breakfast. We should all stop trying."

Green Eggs

In a very large saute pan, combine copious amounts of olive oil, 7 minced garlic cloves, half of an onion (finely minced as well), a tablespoon of crushed red pepper, freshly cracked pepper, and salt. Saute until garlic just begins to become crisp. Add about a half pound of chopped (or finely sliced) spinach. Saute till wilted. Meanwhile, beat 22 eggs and season in the mixing bowl with salt and pepper. Add five sliced scallions (aka green onions) to uncooked eggs and combine. Pour egg mixture over spinach and cook until done, about 10 minutes.

And Lamb
With a mortar and pestle, create rub with 4 teaspoons of dried dill, lots of coarse sea salt, black pepper, and crushed red peppers. Add two teaspoons of olive oil and about four super super finely minced garlic cloves. Take lamb leg, season with salt and pepper. Rub completely with dill mixture. Place in bag or pan, add cup of white wine and juice of half a lemon. Marinate over night, flipping to ensure proper diffusion of oil/salt/wine/lemon. Roast at 425F for 20 minutes on wire rack, reduce to 300 and roast for 11 minutes per pound.

Service
Serve with sliced tomatoes and sauteed onions. For "Almost Paleo" version, serve with whole wheat pita and cucumber sauce (I would recommend to eat the cucumber sauce even if you are on a paleo challenge or lactose intolerant, it is that effing good).