| 1 | Divide the meat into 4 equal portions. |
| 2 | Shape each first into a ball and flatten into patties., like broad hamburgers, about 4-in. |
| 3 | Across and ?in thick. |
| 4 | 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. |
| 5 | Cook 2-5 min. on each side, according to taste, to the desired degree of doneness. |
| 6 | Transfer the hamburgers to 4 warmed plates. |
| 7 | Heat 1 tbsp of butter at a time in 1 or more small skillets and add an egg to each skillet. |
| 8 | Cook, without turning, until the white is firm and the yolk remains soft and runny. |
| 9 | Slip an egg, yolk side up, onto each hamburger. |
| 10 | 4.use the anchovy fillets either whole or split in half lenghtwise. |
| 11 | Arrange the anchovies around the egg yolks in a triangular fasion. |
| 12 | Heat the ?cup of butter in a skillet until it is foamy. |
| 13 | Stir in the capers and parsley. |
| 14 | When the foaming starts to subside and the butter begins to brown, pour equal amounts over each egg-topped hamburger. |
| 15 | This dish: steak hache avec oeufs a cheva |
