Servings: | 2 |
Prepping time: | 5 minutes |
Cooking time: | 15 minutes |
Ingredients
- 1 160 g Angus burger
- 4 Eggs
- 4 slices Bacon - 110 g
- 2 tsp Ghee - divided
- Salt & pepper
Directions
- I use egg rings to not just cook the eggs but also to form the patties. Divide the burger in half and place in the egg ring to form 2 burger patties. Make an indentation in the centre to ensure even cooking. Season with salt & pepper and set aside.
- Slice the bacon in 3 equal parts and cook to your liking in 1 tsp of ghee. Remove and keep warm.
- Pour out some of the fat in the pan and cook the burgers for 3 minutes each side. Remove and keep warm. Wipe the pan clean.
- Grease the inside of 4 small egg rings with a little ghee. Add 1 tsp of ghee to the pan and add the egg rings. Crack the eggs gently into the rings breaking the egg yolks of 2 of them. That’s for the base of the burger.
- Cook on low to medium heat until cooked. Season with salt & pepper. You can place a lid on the pan for a while to speed up cooking the top of the eggs.
- To assemble, start with an egg, top with the burger, then bacon and finish with the runny egg on top.
Nutrition
Calories: | 950 kcal |
Protein: | 82.5 g |
Fat: | 69.1 g |
Carbohydrates: | 1.0 g |