This egg dish is inspired by a craving for a Greek soup, avgolemono, which is thickened with eggs and flavored with lemon. When I realized what I wanted more than soup was the soft eggs, flecked with dill and lemon and flavored with lean ground beef, I couldn’t wait to serve this up. At our house, eggs are either a weekend morning meal or a fallback supper when we are charging in 20 different directions. Serve these eggs with a crusty roll and a big side salad for a great, super fast, super simple dinner. This would also make an incredible brunch dish for a crowd.
Prep Time: About 5 minutes
Cook time: About 5 minutes to brown the beef, 3 or 4 minutes to cook with the eggs
4 ounces Laura’s 96% Lean Ground Sirloin
1/2 teaspoon butter
3 tablespoons fresh dill, chopped
1/4 teaspoon grated lemon zest
1. Brown beef well and set aside.
2. Melt butter over medium heat in non-stick skillet and crack eggs directly into pan. Let cook until whites start to turn opaque. Sprinkle cooked ground beef into eggs and fold gently into eggs as they cook. Add dill and lemon and give eggs one last gentle stir.
3. Spoon eggs onto plate, garnish with more dill and serve immediately.
Tip: Use a Microplane grater to zest the lemon, scraping off only the yellow part of the rind. The white part (the pith) is bitter.
NOTE: Feel free to make this with an egg substitute, such as Egg Beaters, or even all egg whites to reduce fat content. Just calculate appropriate equivalent of 8 eggs (2 eggs equal 1/2 cup egg substitute).
Nutrition Information per serving (about 129g):
Calories 183; Calories from Fat 104 (56% from Fat); Fat 12g; Saturated Fat 4g; Cholesterol 439mg; Sodium 161mg; Carbohydrate 1g; Fiber 0g; Protein 19g; Vitamin A 10%; Vitamin C 1%; Calcium 5%; Iron 14%.
Nutrition Information per Serving (About 154g) using 2 cups Egg Substitute (such as Egg Beaters Original) instead of 8 Eggs in the recipe above:
Calories 145; Calories from Fat 51 (35% from Fat); Fat 6g; Saturated Fat 2g; Cholesterol 18mg; Sodium 244mg; Carbohydrate 1g; Fiber 0g; Protein 21g; Vitamin A 10%; Vitamin C 1%; Calcium 7%; Iron 19%
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