Pierre Franey's Hamburger With Egg And Anchovy

Ingredients

• 1 ½ pounds ground sirloin
• Salt and freshly ground pepper to taste
• 4 teaspoons, plus 4 tablespoons, butter
• 4 eggs
• 6 to 12 anchovy fillets
• 2 tablespoons drained capers
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    592 calories; 45 grams fat; 21 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 43 grams protein; 367 milligrams cholesterol; 591 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four hamburgers

Preparation

1. Divide the meat into four equal portions. Shape each portion into balls and then flatten into patties, like broad hamburgers, about four inches across and half-an-inch thick. Sprinkle the meat on both sides with salt and pepper.
2. The hamburger may be cooked on a hot grill – such as a barbecue grill, under a hot broiler or in a very hot skillet – without additional fat. Turn once while cooking and cook to the desired degree of doneness. Cook two to five minutes on each side according to taste. Transfer the patties to each of four plates.
3. Heat one teaspoon of butter at a time in one or more small skillets and add one egg to each skillet. Cook them without turning until the white is firm and the yolk remains soft and runny. Sprinkle with salt and pepper. Then slip each, yolk side up, onto each patty.
4. Use the anchovy fillets, either split in half lengthwise or whole. Arrange the halved or whole fillets around the yolks in a triangular fashion.
5. Heat the four tablespoons of butter until they are foamy and add the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts of the sauce over each serving and serve hot.

25 minutes