INGREDIENTS

INSTRUCTIONS

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 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. 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 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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