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This carnivore-style egg-in-a-hole is a delicious twist on a breakfast classic, combining seasoned ground beef with rich, runny eggs at the center of each patty. It’s a filling, satisfying meal with zero carbs and plenty of protein and fat to power your day. Ideal for those following a strict carnivore or ketogenic lifestyle, this dish is quick to prepare and endlessly satiating.
The crispy exterior of the beef pairs beautifully with the warm, gooey egg yolk inside. Whether you’re following a zero-carb diet or simply need a hearty meal to start your morning, this is a recipe that checks every box.
• 1 tablespoon cooking fat (tallow, butter, or ghee)
• 12 ounces ground beef
• 3 small eggs
1. Divide the meat into three 4-ounce portions.
2. Flatten each one into a patty with your hands, then place on a cutting board and open up the center hole. Press and pinch edges together, no cracks should show.
3. Warm a skillet over high heat and add the cooking fat. Use tallow to keep this recipe dairy-free or cook in butter or ghee if you like. Any fat will do.
4. Support the meat with your free hand while firmly lifting the ring up with a spatula and arrange on the skillet. Repeat until all meat is cooking. Adjust the opening if needed.
5. While the meat cooks, crack open the eggs and add them one by one to the center of the meat. Continue cooking until the meat is nicely browned, about 3 minutes.
6. Flip quickly. Cook the second side for about half as long or until eggs set.
7. Remove from heat, serve, salt liberally and enjoy!
Notes: If using large eggs, only use two. Scramble them first in a bowl, then divide evenly into each space. Cooking the meat for a few extra minutes before adding the egg is the best way to get a crispy finish on the meat with soft, runny egg yolk.
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