Start the day off with this epic combo of egg and burger, sure to keep you filled up until lunch with 29 grams protein (and oly 312 calories)
Course:
Breakfast
Cuisine:
American
Servings: 4
Calories: 312kcal
Ingredients
12ounces93% lean ground beef
1teaspoonsalt
1teaspoonground black pepper
½teaspoononion powder
½teaspoongarlic powder
4large eggs
4light multi-grain English muffins
Instructions
Add ground beef to bowl and sprinkle with salt, pepper, onion powder, and garlic powder; lightly work together with fingers until combined.
Separate beef into 3 equal sized balls and flatten into patties approximately 5” diameter and ½” thick. Use an inverted drinking glass or biscuit cutter to remove a 2 ½” circle from the middle. Use the scraps from center to form another donut-shaped patty by hand.
Bring skillet to medium heat and, using flat spatula, gently transfer patties to skillet and sear on one side for 2 or 3 minutes, until firm enough to flip.
Carefully pour an egg into the center of each flipped burger (may add whites first and yolk second to achieve a “perfect” yellow yolk on top).
Continue to cook burgers until whites are solid. Don’t worry if some of the whites run out underneath patties. For a runny yolk, remove once yolk is just beginning to set on the exterior. For a solid yolk, keep on cooking until set. You can use a lid or set under the broiler for a minute to finish off to expedite this process.
Meanwhile, toast four split English muffins. To serve, sandwich each Egg-In-A-Hole Breakfast Burger between an English muffin, dressed with the condiments of choice.