Beef Patties with Fried Eggs
Seared beef patties, fried eggs, quick pan sauce.
Seasoned beef patties seared in the pan and topped with fried eggs. Low-carb, high-protein plate that lands in fifteen minutes with minimal washing-up.
Nutrition · per serving
Method
- 1
Shape and season
Split the 200g lean beef mince into two loose patties rather than compact hockey pucks. Season both sides with sea salt and black pepper, then press a shallow dent in the centre of each so they cook flat.
- 2
Sear the patties
Heat a dry pan over medium-high until properly hot. Lay the patties in and leave them alone for 2–3 minutes so a crust forms, then flip and cook another 2–3 minutes until browned and cooked through. Rest on a warm plate.
- 3
Fry the eggs
Drop the heat to medium, melt 10g butter in the same pan, then crack the eggs in. Fry until the whites set and the edges crisp, spooning the foaming butter over the tops. Season the eggs while they are hot.
- 4
Stack and eat
Serve the fried eggs over the beef patties with the yolks ready to run into the meat. Add one last crack of pepper if it needs it.