Ingredients

1.

Hamburger or ground beef, 95% lean
6 ounce
2.

Salt
0.13 teaspoon
3.

Black pepper
0.13 teaspoon
4.

Paprika
0.25 teaspoon
5.

Onion powder
0.13 teaspoon
6.

Mustard powder
0.13 teaspoon
7.

Fried pork skins
0.25 ounce
8.

Mayonnaise
1 teaspoon
9.

Olive Or Extra Virgin Olive Oil
0.5 tsp
10.

Brown mushrooms
3 oz
11.

Butter, unsalted
0.5 tablespoon
12.

Garlic
0.5 teaspoon, chopped
13.

Paleo Baking Flour
0.25 tsp
14.

Cream Heavy Whipping
3 tbsp
15.

Raw egg
2 large
16.

Cream Heavy Whipping
3 tbsp
17.

Butter, unsalted
0.5 tablespoon
18.

Cheddar cheese
2 tablespoon, shredded

Instructions

1.
Place the ground beef in a mixing bowl and break it up until it ’s soft and loose with either your hand or a spatula. Combine the beef with salt, pepper, paprika, onion powder, mustard powder, ground pork rinds, and mayonnaise. For the ground pork rinds, you can quickly grind them by pulsing in a food processor. Mix the beef and these ingredients until you have a consistent and somewhat smooth textured mixture. Then, pour the mixture out on a clean surface and shape it into a rough steak-shape. The steak should be only ¼-inch - ½-inch thick.
2.
Heat the olive oil in a pan over high heat. When the oil is hot, place the seasoned steak in. Let the steak cook on one side for 3-4 minutes. When the steak is charred on one side, flip it over. Cook for another 3-4 minutes or until the steak is done to your liking. In this recipe, anything less than medium doneness won’t work here. The steak cooks quickly and will reach medium quickly. Once done, transfer the steak to your serving plate to rest.
3.
Return the used pan to the stove. Remove the stems from washed mushrooms and slice the caps thin. Melt butter in the pan over low heat on the stove. Deglaze the pan by using a spatula to scrape up any seasonings stuck in the pan. Toss in the sliced mushrooms with minced garlic and cover the pan with a lid. Cook the mushrooms down until they’re soft and have released liquid into the pan - about 5 minutes.
4.
Stir the paleo flour into the pan. When the flour has coated the mushrooms and just starts to turn golden, pour the heavy cream into the pan. At your discretion, add a pinch of salt and pepper to the pan at your discretion. Also recommended is a pinch of onion powder. Keep the stove heat on low as the cream quickly reduces. When you have a thick gravy, pour the contents of the pan over your farmer steak.
5.
In a small bowl, whisk together the eggs and heavy cream. At your discretion, you can season the eggs with a pinch of salt and pepper. Heat the final amount of butter in a new, clean pan over low heat. Once the butter is hot, pour the eggs into the pan. Continually stir the eggs in the pan until they scramble. During the final 30 seconds of cooking, stir the cheddar cheese into the scrambling eggs. Serve the cheesy eggs with your farmer steak and mushroom gravy.