Two Ingredients, One Perfect Breakfast
Strip breakfast back to its essentials and this is what remains: seasoned venison and a whole egg, baked together until the meat crisps at the edges and the yolk stays soft in the middle. There is nothing here but animal protein, fat and salt, which makes it ideal for a carnivore or strict keto approach, and it happens to be one of the fastest high-protein breakfasts you can put in an oven.
Ingredients
Serves 6 | Cost: $7.00 per serving | Total: $42.00 | Ready in 25 min
- 600 g (1⅓ lb) ground venison
- 2 teaspoons sea salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon beef tallow, melted, plus extra for greasing
- 6 large eggs
- Flaked sea salt, to finish
Instructions
- Prepare the tin. Preheat the oven to 200°C (400°F). Grease six holes of a standard muffin tin thoroughly with beef tallow, paying particular attention to the sides.
- Season the venison. Combine the ground venison with the sea salt, black pepper and melted tallow. Mix thoroughly with your hands — the added fat is important, as venison is very lean and needs it to stay tender.
- Form the cups. Divide the venison between the six greased holes. Press it firmly up the sides of each hole to form a cup roughly 1 cm thick, leaving a well in the centre large enough to hold an egg.
- Par-bake. Bake the empty cups for 8 minutes. This firms the meat and renders a little fat so the eggs do not make the base soggy. Carefully tip out any pooled liquid.
- Add the eggs and finish. Crack one egg into each cup and return to the oven for 8–10 minutes, until the whites are set and the yolks still soft. Rest for 3 minutes, lift out with a spoon, and finish with flaked sea salt.
Nutritional & Dietary Notes
Carnivore
This is an animal-based dish at its core: meat, animal fat, eggs and salt. It suits a strict carnivore or lion-diet approach, and any optional plant garnishes listed can be left out entirely without changing the method or the cooking times.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
Keto
Carbohydrates are kept deliberately low here. The bulk of the energy in this dish comes from quality protein and natural fats, so it slots neatly into a ketogenic day without pushing you out of ketosis. If you are tracking closely, weigh any starchy vegetables and adjust the portion to suit your own daily carbohydrate target.
Featured HOTRO.ca Product
This recipe is built around Ground Venison from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Ground venison pressed into cups and baked around a whole egg for a pure protein breakfast.