INGREDIENTS

INSTRUCTIONS

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 1/2-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. 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 1/4 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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