The following is from Mark's Daily Apple.
Primal Egg McMuffin
- 1 pound ground beef or pork (450 g)
- 1/2 teaspoon salt (2.5 ml)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 to 2 teaspoons fennel seeds (5 to 10 ml)
- 1/4 teaspoon ground nutmeg (a pinch)
- 1/2 teaspoon ground allspice (a pinch)
- 6 strips of cooked bacon
- 12 eggs
- In a bowl, mix together the ground meat and salt, black pepper, fennel seeds, nutmeg and allspice. Form the meat into 6 patties weighing about 2.5 ounces/70 g each. Set aside.
- Heat a well-oiled skillet over medium-low heat.
- Set a 3 1/2-inch (9 cm) biscuit cutter in the skillet.
- Whisk one egg and pour the egg into the biscuit cutter.
- As the egg cooks, gently scramble it with a small rubber spatula or other utensil, making sure to scrape up/pull back the bottom and let more of the raw egg hit the hot pan (sort of like cooking an omelet).
- Once the egg is about 1/2 way cooked, stop scrambling and leave the egg alone so it can firm up on the bottom.
- Run the spatula around the edge of the biscuit cutter to loosen the egg and gently lift the biscuit cutter.
- Flip the egg patty and cook for 1 or 2 minutes more.
- Repeat this process until you have enough egg “muffins” for your sandwiches.
- In the same skillet, raise the heat slightly and cook the meat patties for 3 to 5 minutes a side until done.
- To make a sandwich, layer the egg, burger and bacon and top with another egg.