Brkfst: Egg Over Easy Over Meat
- Makes 4 small patties
- 1/2 pound lean, grass-fed ground turkey meat
- 1 tbsp plum jam (or any homemade or no sugar added jam)
- 3 tbsp onions, finely diced
- 2 tsp Bragg’s Amino Liquids
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 eggs
In a large bowl, combine the meat, jam, onions, Bragg’s Amino Liquids, cayenne pepper, garlic powder, sea salt, and pepper. Mix until completely incorporated and from into four small patties.
In a large skillet over medium-high heat, spray the surface of the heated pan and place each patty onto the skillet. Heat until the sides start to become cooked, about 5 minutes, and flip. Heat an additional 5 minutes or until patties are cooked through. Set aside.
In another pan, pre-heated and sprayed, crack one egg at a time, very slowly, to ensure that the egg stays in a round shape. The hotter the pan before your crack the egg into it, the better the shape the egg holds.
Heat the eggs, covered for 3-5 minutes or until the egg whites are no longer runny and can easily be removed with a spatchula.
Plate each turkey patty and place one egg over the top. Crack a tiny bit of additional black pepper on top for garnish and taste, and enjoy!
Serve with Dijon mustard and ketchup, as desired.