Ingredients
The following ingredients have 4 Servings
- 12 ounces 93% lean ground beef
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 4 large eggs
- 4 light multi-grain English muffins
Instruction
- 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.
