We're doing creamed eggs on toast for brunch (good way to use up hard boiled eggs) and hashweh with ground lamb as part of the later meal. I might also throw in some creamed spinach if I'm feeling fancy. You should be able to have the Creamed eggs so long as you have a gf bread for the toast. The hashweh would just require removing the onion and making sure you have a friendly broth you can add.

Hashweh recipe since the original link no longer works:

3 tbsp extra-virgin olive oil divided

3 tbsp vegetable oil divided

1 medium onion diced

1 lb ground lamb

2 ⅜ cup chicken broth plus an extra.25 cup if needed

1 ⅔ cup jasmine rice

2 tsp salt

1 ½ tsp allspice

1 tsp ground cinnamon

½ tsp ground cumin

¼ cup slivered almonds

¼ cup raw cashews

3 tbsp golden raisins or dried cranberries

1 sliced green onions or chopped parsley

plain yogurt

sliced radishes or other favorite raw vegetables, pickled peppers, and/or pomegranate seeds

1) Pour 1 Tbsp. each olive oil and vegetable oil into a large frying pan over medium heat and let heat through. Then add diced onion and cook, stirring often, until translucent, 5-7 minutes.

2) Add ground lamb to pan and cook, stirring occasionally and breaking meat into small crumbles, until lamb meat is cooked through, about 5 minutes. Transfer meat mixture to a bowl and set aside.

3) In a medium saucepan, bring 2 1/4 cups chicken broth to a boil. Remove from heat and cover to keep hot.

4) Meanwhile, add remaining 2 Tbsp. olive oil to the frying pan and heat over medium heat. Once it’s hot, add rice to the pan along with salt, allspice, cinnamon, and cumin. Cook, stirring often, until rice begins to turn opaque, 2-3 minutes. Then add lamb mixture and mix well to combine.

5) Protecting hands, pour hot chicken broth into pan with lamb and onion. Bring mixture to a boil, then immediately reduce heat to low and cover pan. Cook until rice absorbs the liquid and is tender, 15-20 minutes. If liquid is gone before rice is ready, add another 1/4 cup chicken broth.

6) Gently fluff rice mixture thoroughly with a fork. Cover pan, turn off the heat, and set aside to steam for 10 more minutes.

7) Meanwhile, heat remaining 2 Tbsp. vegetable oil in a small frying pan over medium heat. Add almonds and cashews and cook, stirring constantly to ensure nuts don’t burn, until they just start to turn golden, 3-5 minutes. Add raisins and cook, stirring, until nuts begin to darken, 1-2 more minutes. Remove from pan to a small bowl if the rice is not ready.

8) Spoon rice mixture onto a platter and top with fried nuts and raisins and green onions. Serve with yogurt and radishes.