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Steak burger topped with egg

Name: Steak burger topped with egg
Prep time: 11 min
Cook time: 41 min
Total time: 52 min
Yield: 2 people
Cuisine: French
Ingredients: 2 eggs; 2 minceds steak burgers; 1 tablespoon oil; 1 teaspoon butter; ½ teaspoon water; salt; pepper

A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.

274 K 4.2/5 (31 reviews)

55 min.

Easy

2.15 €

2 people

7 Ingredients

Last modified on: June 22^th 2013

For 2 people, you will need:

1 2 eggs
2 2 minceds steak burgers
3 1 tablespoon oil
4 1 teaspoon butter
5 ½ teaspoon water
6 salt
7 pepper
Total weight: 375 grams

Times for this recipe

Preparation: 15 min.

Cooking: 45 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 3 min.

Remove 2 eggs and 2 minceds steak burgers from the fridge at least 1 hour before using.

Salt and pepper steak burgers both sides.

Note: You can make a small depression in the top of each by pressing, which will help keep the egg in place for serving.

Stage 2 - ⌛ 30 min.

If you intend to serve the burgers with fried potatoes for example, begin by frying these first, then keep hot.

Stage 3 - ⌛ 8 min.

In the same pan, pour 1 tablespoon oil, and when hot add the steak burgers.

Cook for about 4 minutes on each side, then transfer onto a hot plate and cover with aluminium foil to keep them hot and moist.

Stage 4 - ⌛ 3 min.

Separate the egg yolks from the whites.

Stage 5 - ⌛ 3 min.

Still using the same pan, melt 1 teaspoon butter, then add ½ teaspoon water (a trick to stop the egg white forming a crispy edge).

Pour the whites into the pan, season and cook.

Stage 6 - ⌛ 1 min.

When the whites have completely set, cut into two.

Stage 7 - ⌛ 2 min.

Put the steak burgers on hot plates with egg white on top...

Stage 8 - ⌛ 2 min.

...and place a yolk carefully in the centre. Surround with potatoes, or other accompaniment.

Salt the egg yolk lightly just before serving.

Remarks

As you will have read, the egg yolk is not cooked, but just warms through in contact with the white and the meat. This way you can be sure of nicely set white, liquid yolk, and tender meat. Just right...

To improve the appearance, you can try pouring in the yolks separately (but you'll need a very large pan), or cooking them one after the other, to give proper circles.

Keeping: To eat right now.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	0	80 RDI=10 %	940 RDI=50 %	3,940 RDI: 50 %
Per 100 g	10 RDI=6 %	0	20 RDI=3 %	250 RDI=10 %	1,060 RDI: 10 %
Per person	30 RDI=10 %	0	40 RDI=6 %	470 RDI=20 %	1,970 RDI: 20 %