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CarnivoreZero carbTooGut original

Crispy Beef & Jammy Egg Breakfast Bowl

Craggy, deeply browned beef with buttery jammy eggs and crisp little edges worth chasing around the bowl. Fast, filling and deliberately unfussy.

Prep5 mins
Cook15 mins
Serves4
DifficultyEasy
Start cooking ↓
Roughly browned beef with two irregularly peeled jammy eggs in a charcoal bowl
TooGut pickFlexible, practical, genuinely delicious.

This works because the beef is left alone long enough to form a crust, then broken into rough pieces rather than stirred into grey gravel. The eggs cook separately, so every bowl gets soft yolk and properly browned meat.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Breakfast bowls

  • 8 large eggs
  • 700 gbeef mince, 15–20% fat
  • 1 tbspbeef tallow
  • 1 tspfine sea salt
  • 30 gunsalted butterOptional for serving
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the eggs

Lower the eggs into gently boiling water and cook for 7 minutes. Transfer to iced water, then peel without worrying about perfectly smooth whites.

Heat the pan hard

Heat a wide cast-iron pan over medium-high. Add tallow, then press the beef into one broad, uneven layer and season.

Earn the crust

Leave the beef untouched for 4 minutes. Turn it in large rough sections and cook for another 3 to 4 minutes before breaking it into craggy pieces.

Build the bowls

Divide the beef and its crisp crumbs between bowls. Tear or halve the eggs over the top and finish with butter, if using, and another pinch of salt.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,420 kJ

Protein48 g

Fat42 g

Carbohydrate1 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Wide cast-iron frying pan
  • ✓ Medium saucepan
  • ✓ Slotted spoon
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