It’s breakfast, it’s lunch, it’s dinner, it’s beautiful. Ladies and gentlemen I present to you the egg-in-the-hole burger. It has been called a monster; some have gone as far as to deem it ‘unreasonable’. Today I stand before you to declare that it is the natural next step in human evolution. Never again will you walk into a burger place and pay the extra 50p for an egg on top like a heathen. Never again will you deem it necessary to have that golden yolked, eggy goodness and that greasy, meaty blessing of a patty separate. From now on they live as one with you as their champion!!!

Serves 1

 

Ingredients

• 1 Beef Burtger Patty
• 2 Burger Buns
• 1 Egg
• Preferred Burger Toppings
• Salt, Pepper and Paprika

 

Get Ready

• Frying Pan
• Spatula
• Knife

 

Method

1. Rub a good coat of salt, pepper and paprika into both sides of the patty. Butter the buns and stick them in the oven for two minutes to toast up.
2. Cut a hole in the centre of the patty. Don’t toss that extra meat because you can always just fry it up afterwards.
3. Add some oil to the pan and turn it up to high heat. Drop in your patty give it 3min on each side. Crack an egg into the hole, add a pinch of salt, and give the egged patty another 2min on each side.
4. Lift your egg-in-the-hole out of the pan and onto the bun, add your preferred toppings and take a bite. Your welcome.