Not quite steak n eggs but pretty close

Not quite steak n eggs but pretty close

I remember the first time I had steak and eggs for breakfast.

I was on holiday with my now husband it it felt like such an extravagant treat.

When I want to recreate that breakfast without resorting to buying a steak, this is my goto recipe as I put as much love and care into preparing the beef patties as I would a steak.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

176 g extra lean beef mince
116 g mushrooms
95 g cherry tomatoes
3 whole eggs
3 egg whites
1/4 tsp onion granules
1/4 tsp garlic granules
1/2 tsp dried thyme
6 g olive oil
149 g spinach
48 ml sweet chilli sauce
salt and pepper


  • Put a frying pan onto a medium heat and when it’s warm add the mushrooms with a little sprinkle of salt to help the release mushrooms natural juices without the need for oil at this stage.
  • Place the mince into a bowl, add the garlic and onion granules along with the dried thyme and seasoning to taste.
  • Using your hands combine the ingredients together thoroughly and make 2-3 thin patties. The thicker the patties the longer they’ll take to cook!
  • Check on the mushrooms and turn them over, and using the same pan wilt the spinach and place on some kitchen paper to soak up any excess liquid.
  • Add the tomatoes to the pan to soften and turn the heat down.
  • Poach the eggs to your liking and set aside.  I use a poaching pan as it produces lovely uniform eggs.
  • Take another frying pan, put it onto a medium heat and add the oil.
  • When the oil has warmed, add the burger patties.
  • After a few minutes flip the patties to colour the 2nd side and to finish cooking them.
  • When they are firm to the touch they are ready.  Remove them from the pan and rest them for a few minutes as you would do a steak.
  • Arrange your spinach on the plate in an area for the patties to rest on them.  Add the mushrooms and tomatoes to the plate and top the burger patties with the poached eggs.
  • Add a dash of sweet chilli sauce and you’re ready to dig in!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • Batch prepare the patties and freeze other portions for another day.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.

Nella Foulds
Nella Foulds

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