Yield: 4 servings
|1½ pounds||Ground sirloin|
|4 tablespoons||Plus 1/4 c butter|
|12 \N||Flat anchovy fillets|
|2 tablespoons||Capers, drained|
|1 tablespoon||Parsley, chopped|
1. Divide the meat into 4 equal portions. Shape each first into a ball and flatten into patties., like broad hamburgers, about 4-in.
across and ½-in thick. 2. The hamburgers may be cooked on a hot grill such as a barbecue grill, under a hot broiler, or a very hot skillet without additional fat. Cook 2-5 min. on each side, according to taste, to the desired degree of doneness. Transfer the hamburgers to 4 warmed plates. 3. Heat 1 tbsp of butter at a time in 1 or more small skillets and add an egg to each skillet. Cook, without turning, until the white is firm and the yolk remains soft and runny. Slip an egg, yolk side up, onto each hamburger. 4.Use the anchovy fillets either whole or split in half lenghtwise. Arrange the anchovies around the egg yolks in a triangular fasion. 5. Heat the ¼ cup of butter in a skillet until it is foamy. Stir in the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts over each egg-topped hamburger.
This dish: Steak hache avec oeufs a cheval