A burger! … With a fried egg on top. Why not? … On bed of greens. Topped with thinly sliced onion and a big slice of tomato, generously drizzled with spicy aioli.
The burger is grass-fed beef from the local butcher. It’s leftovers from last night’s dinner and was prepared using the same this method for the burger meat. (For fast breakfasts and lunches, dinner leftovers are your best friend. Prepare more than you’ll eat when making dinner and you’ll have options on hand the next day.) I reheated it by frying in bacon grease in the cast iron pan.
Neighbourhood chicken egg, also fried in bacon grease. The greens and tomato are organic, from the grocery store.
I made the aioli using 3 tbsp of healthy homemade mayonnaise and a third of a teaspoon of hot paprika. (This one was actually made with extra virgin olive oil (EVOO) instead of the bacon fat. EVOO or bacon fat or avocado oil all work great for making mayo. Never use convention store-bought mayo – it is made with canola even when they market it as “made with” EVOO.)