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Tasty Words: Dippy eggs inspire new breakfast burger recipe

When I ask “What do you want for dinner this week?,” burgers are almost always among the list of my husband’s typical responses. They are not, however, my favorite meal.

I’ve attempted various recipes dozens of times and have struggled to find an option that I love.

Recently, I attempted a burger topped with three things that I love to meet Bryan’s dinner request: basil pesto, heirloom tomatoes and dippy eggs. The combination of these ingredients with a well-seasoned burger turned out perfectly.

When I served them for dinner that night, my husband claimed them to be “the best burger you’ve ever made.” This was a huge compliment, and I loved them, too!

There are so many amazing flavors in this burger. You can use a regular bun, but the English muffin gives it a unique texture that I really enjoyed.

Serve with a side of sweet potato fries or salad for a complete meal, and don’t forget the napkins. This one is messy, but oh-so-delicious!

Pesto Breakfast Burgers

Total Time: 25 minutes

Serves 5

1 pound ground beef, 93/7 fat ratio

1/4 teaspoon salt, plus more to season

1/4 teaspoon black pepper, plus more to season

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons salted butter

5 eggs

2 heirloom tomatoes, sliced

1/4 cup basil pesto

Five multigrain English muffins or burger buns, halved

Form ground beef into 5 thin burger patties, about 1/2-inch thick. In a small bowl, combine salt, black pepper, garlic powder and onion powder. Sprinkle the mix on both sides of the burger patties. Heat a large skillet over medium heat. Melt 1 tablespoon butter in the pan and then add burger patties. Cook 3 minutes per side and then remove to a clean plate. Carefully wipe out some of the large pieces of fat from the pan with a paper towel. Add remaining tablespoon of butter to the pan and melt. Crack eggs into the pan, season with salt and black pepper and cook until the whites are firm but the yokes remain runny (over medium). Toast and spread pesto on the bottom halves of the English muffins. Place a tomato slice on each and then top with a beef patty and cooked egg. Add bun tops to sandwiches and serve immediately.

Nutritional information — Calories: 402; Total Fat: 19.9 grams; Saturated Fat: 7.4 grams; Sodium: 657.7 milligrams; Carbohydrates: 26.5 grams; Fiber: 8.5 grams; Sugar: 1.1 grams; Protein: 31.3 grams; Cholesterol: 251.4 milligrams.

Lauren Kudlawiec is the author of “Cooking with Lauren K,” a cookbook featuring healthy and affordable meals. Books are available on her website laurenkcooking.com or at the Altoona Mirror building. She teaches at Penn Cambria High School and lives in Ebensburg with her husband and two sons.

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