When you need a quick, delicious, cheap protein boost, this dish will become your go-to.
Throwing an egg on top of vegetables became my M.O. in college, when funds were short and eggs were pretty much the only protein I could afford. Now, especially on days when I need a little extra protein, I have no qualms about throwing a poached egg on anything, even on a beef patty.
I swear, this isn’t blasphemy. In France, this style of serving hamburger patties is well known and is referred to as “à cheval” or horse-style (and no, it’s not because the French still sometimes eat horse meat). The poached egg creates a lovely sauce that drizzles down onto the beef and the quick spinach and mushroom side dish. And the entire meal only takes about 15 minutes to make.
Lean Beef Patties with Poached Eggs, Quick Mushroom and Spinach Stir Fry
Serves 2 / 15 minutes
- 10 ounces of spinach
- 10 ounces of mushrooms
- 1 tablespoon of coconut oil
- 1 clove of garlic, thinly sliced
- 2 lean, grass-fed hamburger patties
- 2 eggs
- Salt and pepper, to taste
- Start by making the vegetables. Quarter the mushrooms (or cut them smaller if they are particularly large). Heat half of the coconut oil in a hot pan, and add the mushrooms, searing them on all sides.
2. When the mushrooms are fairly browned, add the spinach, and stir to combine.
3. When the spinach has cooked down, push the vegetables to one side of the pan, and add the garlic slices. Cook them until they are lightly brown and toasted on both sides, and then mix them in with the rest of the vegetables. Season with salt and pepper and set aside.
4. Bring a pot of water to boil to cook the eggs at the last minute.
5. Next, cook the beef patties. Season them on both sides with salt and pepper, heat the remaining coconut oil, and cook the patties over a high heat for about 1 1/2 to 2 minutes per side. Set aside.
6. Finally, poach the eggs. Season the water with a touch of vinegar, which will help the eggs from coming apart in the water. Some swear by the whirlpool technique, but I just crack the eggs directly into the water (or sometimes into a ramekin and then slowly side them into the water). The trick is to have the water at a full rolling boil when the eggs go in, and then to quickly decrease the heat to a simmer. Cook for 2 minutes, then fish the eggs out with a slotted spoon and carefully set them on a paper towel.
7. Plate the vegetables and the beef, and set the egg on top.
Cut it opened so that the yolk can drizzle over everything!