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Soft scrambled eggs with crispy browned ground beef and chives on a ceramic plate

Ground Beef and Egg Scramble

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Ground beef browned until crispy in the pan, then folded into soft scrambled eggs with butter. Chives and flaky salt to finish.
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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • ⅓ lb ground beef
  • 1 tsp avocado oil
  • Diamond Crystal kosher salt for the beef
  • black pepper
  • 3 eggs
  • 1 tsp butter
  • 1 tbsp fresh chives chopped
  • flaky sea salt to finish

Method
 

  1. Heat the avocado oil in a skillet over medium-high.
  2. Add the ground beef, breaking it into small pieces. Season with salt and pepper.
  3. Cook 4 to 5 minutes, until deeply browned and crispy in spots. Leave it alone at the start. It needs to sit and build a crust before you break it up.
  4. Drop the heat to medium-low and add the butter.
  5. Whisk the eggs with a pinch of salt and pour them into the skillet around the beef.
  6. Stir gently, folding the eggs as they set, about 2 to 3 minutes for soft curds.
  7. Pull it off the heat while the eggs are still slightly wet. They finish on the plate.
  8. Slide onto a warm plate. Chives and flaky salt on top.

Notes

  • For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
  • Eat this straight out of the pan. Scrambled eggs do not reheat well. Two days in an airtight container in the refrigerator if you do keep it.
  • Leftover browned beef on its own keeps up to 3 days in an airtight container and is worth making extra of.

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