This is another of the dishes I learned early on from Franey’s 60-Minute Gourmet. The french name of this dish – “Oeuf à Cheval”, or egg on horseback – is used to refer to anything topped with a fried egg such as a hamburger steak as used here.
Other than fresh ground chuck or sirloin, the ingredients for this dish are found in most refrigerators and pantries. Simple, satisfying and somewhat decadent, Oeufs à Cheval served with sautéed potatoes makes a fine weeknight meal for a bachelor.
Preparation is straightforward. Form the ground meat patty and pan-fry it to the desired degree of doneness. Fry a large egg sunny side up and place it on top of the hamburger steak along with anchovies and a simple sauce of capers in brown butter.
I suppose the anchovies could be omitted for those who find this condiment-like ingredient offensive — though I can not imagine doing so. The recipe is for a single serving.
- 1/2 pound fresh ground chuck or sirloin (80-85% lean)
- Salt and fresh ground pepper to taste
- 1 large egg
- 2 tablespoons unsalted butter
- 3 to 5 canned anchovy filets (optional)
- 1/2 teaspoon capers
- 1/4 cup chopped Italian parsley
- Form ground meat into a patty. Season both sides with salt and pepper.
- Bring a heavy skillet (a cast iron skillet is best) to medium high heat. Place the patty in the skillet and cook for approximately 5 minutes on each side or until the desired degree of doneness is reached. Remove the patty from the skillet and cover with aluminum foil to rest.
- While the hamburger is cooking, heat a second small sauté pan to medium heat. Melt 1 tablespoon of butter in the pan. Crack the egg into the pan and fry sunny side up until the white is set, but the yolk is still runny. Place the hamburger on a serving plate and top with the fried egg. Arrange the anchovies on top of the egg.
- Drain most of the fat from the heavy skillet used to cook the hamburger patty.Bring the skillet to medium high heat and add the remaining tablespoon of butter. When the butter is browned, add capers and chopped parsley and cook for 1 minute. Spoon the butter, caper and parsley mixture over the top of the dish and serve.