If you haven’t noticed, we Lebanese just love our lamb—we put it everywhere, even in scrambled eggs! My Bayd b Lahem, which translates literally to “Eggs with Lamb,” is a hearty, savory dish that can be served any time of day. Aromatic onions and garlic are combined with succulent spiced lamb and fluffy eggs, and finished off with refreshing chopped mint and butter-toasted pine nuts. The mix of textures, not to mention flavors, is unbeatable in this dish, which makes a wonderful main course for a brunch party. 
MAKES 6 SERVINGS
⅓ cup extra-virgin olive oil
1 medium yellow onion, finely minced
3 garlic cloves, finely minced
1 teaspoon sea salt
½ pound finely ground lamb
½ teaspoon freshly ground black pepper
6 large eggs
2 tablespoons unsalted butter
⅓ cup pine nuts
½ teaspoon allspice
½ teaspoon Sab’ah Baharat (Seven-Spice)
1 small bunch fresh mint leaves, finely minced
Heat the olive oil in a large copper sauté pan or cast-iron skillet over medium-low heat. Once the oil is hot, add the onion and garlic, and season with ½ teaspoon of the salt. Sauté until the onion is translucent and somewhat softened.
Increase the heat to high, and add the ground lamb. Using the back of a wooden spoon, break up the meat and mix in with the onion and garlic. Sauté until the meat is browned and completely cooked through, about 5 to 10 minutes. Reduce the heat to low, season with the black pepper and the remaining ½ teaspoon salt, and stir thoroughly.
While the lamb is cooking, crack the eggs into a large mixing bowl, and pierce the yolks with a sharp knife or fork. Vigorously whisk the eggs until creamy, then slowly pour over the cooked lamb mixture. Cook, stirring continuously with a spatula to scramble the eggs into the meat mixture, and until they are completely cooked but still soft and moist. Turn off the heat.
Melt the butter in a small sauté pan over medium-low heat. Once it starts to sizzle, stir in the pine nuts, completely coating them in butter. Cook, stirring continuously, until the pine nuts are a light golden brown. Turn off the heat, transfer the pine nuts to the lamb mixture, and fold them in gently. Season the scrambled eggs and lamb with the allspice and sab’ah baharat spice and sprinkle with the minced mint. Serve hot.
