This is one of my favorite Paleo breakfasts to make. It’s a great way to incorporate leftover ground meat into breakfast the next morning and it’s easy to vary by changing up the toppings. If you’re short on time, you can slice the avocado instead of making guacamole (though the guacamole is great for helping keep the meat on your fork).
- 1/2 pound grass-fed ground beef or pastured ground lamb
- cooking fat, such as pastured lard
- 4 pastured eggs, divided
- 1 avocado
- juice from 1/2 lime, or to taste
- unrefined sea salt, to taste
- optional: lettuce, tomatoes, scallions, cilantro etc
- Cook or reheat meat in cast-iron skillet.
- Meanwhile, slice and pit an avocado and mash in a molcajete. Add a splash of lime juice and a pinch of sea salt and stir.
- Heat some fat in a well-seasoned 10″ cast iron pan. Beat 2 eggs and cook on very low heat until cooked through, you can swirl the pan to get the eggs as thin as possible, but do not stir. If you feel capable, you can flip the eggs but it’s not necessary (they will cook through without burning if you keep the heat very low). Remove to plate and repeat with the other 2 eggs.
- Top each “tortilla” with meat and guacamole and any other vegetables or herbs desired. Serve open faced, or roll and serve.