2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
¼ pound bulk raw pork breakfast sausage
2 large eggs
Freshly ground black pepper
¼ cup water
1 heaping tablespoon guacamole (optional)
1. Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. 2. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.) If you don’t have bulk sausage handy, just cook up some bacon
3. Gently press the meat down to uniformly shape a sausage patty.
4. Heat a skillet over medium heat and add a tablespoon of ghee.
5. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
6. Clean the biscuit cutter and grease it again.
7. Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through.
8. Once the patty’s ready, transfer it to a plate.
Now, onward to the eggy “buns”…
9. Grab two small bowls and crack one egg into each
10. Pierce the yolks with a fork.
11. Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.)
12. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mold.
13. Season the eggs with salt and pepper to taste.
14. Add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
15. Turn down the heat to low and cover the pan.
16. Cook the eggs, covered, for about 3 minutes or until cooked through.
17. Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.
18. Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
19. If you’re feeling old-school, you can eat the sammie as-is or wake up your palate with a squiggle of sriracha. But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
20. Once you’ve gussied up your “McMuffin,” pick it up and chow down!
That is the Nom Nom Paleo recipe. Michelle does a fantastic job with her instructions. She even included great step-by-step pictures.
Now, here is how I made my version. First, I placed a few slices of bacon on to a cooling rack that I placed on a foil lined baking sheet. I threw that into a 400 degree oven. I cooked that for oh, 20-30 minutes…until desired crispness. Next, I opted to make pried eggs. It’s basically a combination between fried and poached. One of my very favorite ways to cook eggs. Lastly, I whipped up a quick batch of guacamole.
This combination is really truly amazing. 3 of my favorite things into one little sammie. It’s definitely a nutritious and delicious spin on the classic McCarbalicious you can get in the Raunchy Ronnie’s drive thru. Honestly, I didn’t even miss the bread. This took a little prep and pre-planning, but man oh man, it’s worth it.