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Meals · Skillet & sheet-pan mains

Ground beef and eggs skillet

56

The everyday carnivore plate made properly: lean ground beef pressed flat and left alone until it forms a real crust, then broken up, with four eggs set in buttery wells under a lid. One pan, two people, about twenty minutes.

Time
18 min (3 prep + 15 cook)
Servings
2
Per serving
527 kcal
Protein
54 g

Ingredients

Steps

  1. Heat a 12 inch heavy skillet over medium-high heat for 2 minutes. Add the beef and press it into one flat layer with a spatula. Leave it completely alone for 4–5 minutes, until the underside is dark brown. That crust is where the flavor comes from.
  2. Turn the beef over in sections and break it into large crumbles. Add the salt and cook 2–3 minutes more, until no pink remains and a thermometer reads 160°F. Tilt the pan and spoon off any pooled fat.
  3. Turn the heat down to medium-low. Make 4 wells in the beef, put a quarter of the butter in each and let it melt, then crack an egg into each one.
  4. Cover the pan and cook 3–4 minutes, until the whites are set and the yolks are still soft, or 1–2 minutes more if you like them firm. Grind over the pepper and serve from the pan.

Good to know

Can I use a different grind?

Yes. 93% lean browns just as well and works out at about 63 instead of 56; press it flat and be patient, because it has less fat to help the crust along.

Per

Calories
203
Protein
(42%)
21 g
Fat
(57%)
13 g
Carbohydrates
(1%)
<1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
402 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1054 kcal goes into the pot and 665 g of ingredients comes out as about 520 g of food: 203 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.