1 cup soy sauce
1 cup chicken broth
2 tablespoons vegetable oil
1 1/3 cups water
1 1/2 pounds lean ground beef
2 large carrots, quartered
2 large onions, quartered
1 teaspoon salt
1 teaspoon poultry seasoning
1 (12 ounce) package bacon
1 pound hash brown potatoes, quartered
4 ounces sliced mushrooms
1/8 pound Brie cheese
In a large bowl, mix soy sauce, chicken broth, water, beef, carrots, onions, salt, poultry seasoning, bacon and potatoes. Mix until the beef mixture is used. Cover and refrigerate.
In a separate medium saucepan, heat oil. Place the mushrooms in the oil and fry, scraping them with a fork. Remove mushrooms with a slotted spoon and drain on paper towels. Reserve them. Place the cooked beef mixture in the saucepan and stir to lighten. Cook over medium heat non dose of pepper, scraping up brown bits under the liquid. Whisk spinach into the mixture and cook briefly. Half the onions, place on separate large pieces and serve. Either layer sausage or bread and place the remaining onion on the meat sauce.
Return meat mixture to the saucepan and stir to coat. Cook until beef is no longer pink and eggs are set. Stir into the cooled meat sauce mixture. Heat through. Serve warm.
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