Bunless Burgers with Eggs on Horseback -- French & English Recipes

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Today's recipe is famously Parisian. You can probably find this on the menu of any sidewalk cafe. The French don't eat eggs at breakfast like we're used to doing. They elevate the humble egg to lunch and dinner and serve it in ingenious ways.

For me, a crazy egg lover, this makes perfect sense. I look for any opportunity to try a new egg recipe. Remember the Parisian oeuf en croute?

I'm thinking of serving our bunless burgers with eggs riding horseback outside on the terrace with salad, fries (with mayonnaise of course) and a carafe of red wine. You should do the same and imagine you're on holiday in the City of Light.

burger fried egg

Steak Haché avec œufs à cheval

700g viande hachée

4 c. à café du beurre doux

1 c. à café du Worcestershire sauce

4 œufs

½ c. à café d’huile du tournesol

8 anchois (en option)

4 c. à soupe du beurre doux

2 c. à soupe des câpres

1 c. à soupe du persil haché

Sel et poivre.

Mélangez la cuillère à café du Worcestershire sauce avec la viande hachée. Faire 4 galettes du bœuf avec la viande hachée et cachez une c. à café du beurre dans chaque galette.

Mettez-les sur la grille du barbecue pendant 3 minutes. Tournez-les et laissez cuire encore pendant 3 minutes.Mettez-les galettes sur une assiette et couvrez d’un film alimentaire. Laissez reposer pendant vous cuire les œufs.

Dans une poêle mettez l’huile du tournesol. Doucement cassez les œufs dans la poêle. Cuisez jusqu’à les blanches sont fermes. Ou si vous préférez tournez-les et cuisez pendant 30 seconds á un minute. Mettez les œufs et deux anchois sur chaque steak haché. Couvrir.

Immédiatement préparez la sauce. Chauffez 4 c. à soupe du beurre dans une poêle jusqu'à ce que le beurre mousse. Ajoutez les câpres et le persil.

Assaisonnez avec sel et poivre. Couvrez chaque œuf et steak hachée avec des quantités égales de sauce.

Servir immédiatement.

Bunless Burgers with Eggs on Horseback

1 1/2 lbs. ground meat, the best you can find or buy equal amount of chuck steak and grind it yourself

4 tsp unsalted butter

1 tsp Worcestershire sauce

4 eggs

1/2 tsp sunflower oil

8 anchovies (optional)

4 tbsp unsalted butter

2 tbsp capers 

1 tbsp chopped fresh flat parsley

salt & pepper

Mix the Worcestershire sauce in the ground beef and form four hamburger patties. Hide one teaspoon of butter inside each burger patty.

Put the burgers on a hot grill for three minutes per side. Check for doneness. If you made your own burger patties you can cook them more on the rare side. I'll cook mine medium rare here in France.

Remove the cooked burger patties to a plate and cover with foil. Let them rest while you cook the eggs.

Put the sunflower oil in a skillet big enough for all four eggs and let it heat until it runs along the bottom of the skillet. Gently crack the eggs in and let them cook sunny side up until the whites are firm. If you prefer you can turn them and cook for 30 seconds to a minute more to solidify the yolk a bit more. 

Put the eggs and two anchovies on each of the cooked hamburger patties. Cover.

Immediately make the sauce. Heat four tablespoons of butter in a skillet just until the butter begins to foam. Add in the drained capers and chopped parsley and combine.Pour equal amounts of sauce on each burger, egg and anchovy stack.

Serve immediately.

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