Paleo-eaters rejoice! This is your post.
This recipe came to me on a whim. My sister’s boyfriend was over at the house and they were hungry for something tasty. Me, being the wonderful chef I am (*winks* I have to say things like that… it’s my blog…) knew I had to come up with something memorable, delicious, and easy, if I wanted to impress the impressible*.
*My sister and her boyfriend are so easy to please when it comes to food, it’s ridiculous. Makes my job easier.
There wasn’t much in the way of variety in the refrigerator but with the few ingredients we did have on hand, I knew exactly what would work to blast the little lovebirds with flavor and creativity.
Now, being that this is meat packed with juicy, outrageously delicious ingredients, we’ll call this part of the dish The Meat.
And with the eggs being done over-easy, and well, easy, we’ll call this topping The Egg Over-easy.
So you see, the name of this dish embodies exactly what it is. Eggs Over-easy Over Meat.
Easy enough, right?
Ok, I’ll admit, I had no idea what in the world to call this. Any ideas?
Paleo Eggs 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.
I know I’m feeling better when this pictures is making me hungry for meat… and I guess I am feeling a bit better from my last few days of having the flu! Ug- no fun!
What do you do when you’re trying to entertain a guest?
Do you have a go-to recipe you fall back on or do you just go for the creativity of coming up with something from off the top your head?