Preparation

In a bowl, combine ground beef with parsley, thyme, garlic powder, onion powder, oregano, and a pinch of salt and pepper. Mix just until incorporated—don’t overwork the meat.

Divide the mixture into three 4-ounce portions. Flatten each into a thick patty and use your fingers or a small jar lid to press a hole in the center (like a donut). Pinch the edges so no cracks show.

Place a skillet over medium-high heat and add butter, ghee, or tallow. Let it melt and coat the pan evenly. Carefully place the beef rings into the hot skillet. Let them sear for about 3 minutes, or until browned and holding their shape. 

Crack one egg into each center hole of the meat rings. Continue cooking until the egg whites begin to set. Use a wide spatula and a spoon to gently flip each ring. Cook an additional 1½ to 2 minutes, or until the eggs are just set but yolks are still soft (or longer for firmer yolks).

Serve: Plate the beef and egg rings, salt liberally to taste, and garnish with a little extra parsley if desired.