STEAK HACHE AVEC OEUFS A CHEVAL (HAMBURGERS W/ EGGS ON HORSEBACK
"Hamburgers with "Eggs on Horseback" - Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the patties with salt and pepper and grill the hamburgers; Transfer the patties to a warmed platter and start the eggs.
- Heat 4 teaspoons of butter in a skillet and carefully break the eggs and cook them sunny side up until the whites are firm. Remove from the skillet and place one egg on each pattie.
- Sprinkle the eggs with salt and pepper;.
- Arrange the anchovies (if desired) on top of the eggs.
- Heat 4 tablespoons in a skillet; When it gets foamy, add the capers and parsley.
- When the butter just starts to brown, pour equal amounts of the sauce over each egg/pattie and serve hot.
Nutrition Facts : Calories 579.4, Fat 45.9, SaturatedFat 21.5, Cholesterol 366.1, Sodium 396.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 39.1
CHEESY FRIES WITH HAM AND EGG
Provided by Anne Burrell
Time 1h
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives.
- Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.
PIERRE FRANEY'S HAMBURGER WITH EGG AND ANCHOVY
Provided by Craig Claiborne And Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield Four hamburgers
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- Use the anchovy fillets, either split in half lengthwise or whole. Arrange the halved or whole fillets around the yolks in a triangular fashion.
- 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.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 19 grams, Sodium 581 milligrams, Sugar 0 grams, TransFat 0 grams
BREADED EGGPLANT WITH FONTINA CHEESE AND ANCHOVIES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, main course, side dish
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees.
- If desired, trim off and discard the skin of each eggplant round. Sprinkle with salt and pepper.
- Dip each round in flour and shake off excess. Beat the egg with water and dredge each round, bottom and sides, in the mixture. Dredge each, bottom and sides, in the bread crumbs. Shake off excess.
- Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the eggplant rounds in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels.
- Arrange the rounds on a baking sheet or tin. Top each with a round of Fontina cheese. Split each anchovy fillet in half. Arrange two pieces of anchovy in the shape of a cross in the center of each piece of cheese. Place in the oven and bake five minutes or until the cheese is thoroughly melted. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 19 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 21 grams, TransFat 0 grams
EXCEPTIONALLY GOOD PAN-FRIED HOAGIE BURGERS
Not all of us are blessed with a grill, yet we desire tasty burgers at home! Modified from the dallasnews.com -- Recipe by Alicia Ross for Kitchen Scoop -- Published: June 15, 2012.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together ground beef and all ingredients (EXCEPT pepper jack cheese) in a medium bowl.
- Divide into 4 equal parts and shape into mini-loaves, about 4 inches long, 2 1/2 inches wide and 1/2 inch thick. Set aside.
- Heat a heavy skillet over medium-high. Pan-fry burgers to personal preference: 3 to 4 minutes on each side for medium rare, 5 to 6 minutes for medium.
- Top with cheese and cover skillet to melt, 1 minute.
- Serve immediately on rolls with toppings of choice ~ (mustard, mayo, ketchup, chopped lettuce, chopped tomatoes, minced onion, pickles).
- Makes 4 servings.
Nutrition Facts : Calories 479.4, Fat 20.9, SaturatedFat 9.1, Cholesterol 132.8, Sodium 760.2, Carbohydrate 34.9, Fiber 1.4, Sugar 5, Protein 35.6
SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut into 1/2-inch cubes.
- Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams
EGGS SARDOU
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
- Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
- Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams
More about "pierre franeys hamburger with egg and anchovy recipes"
ANCHOVY BURGER: HAMBURGER ME! RECIPES - VINE
From youtube.com
HAMBURGERS WITH EGG AND ANCHOVY
From bigoven.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 921 per serving
PIERRE FRANEY - RECIPES - MEAT LOAF WITH MUSHROOMS
From pierrefraney.com
PIERRE FRANEY - RECIPES - HACHIS PARMENTIER
From pierrefraney.com
HAMBURGERS WITH EGG AND ANCHOVY RECIPE
From cookeatshare.com
HAMBURGERS WITH EGG AND ANCHOVY RECIPE - COOKING INDEX
From cookingindex.com
HAMBURGER WITH EGG AND ANCHOVY (STEAK HACHé AVEC OEUFS à …
From eatyourbooks.com
PIERRE FRANEY'S HAMBURGER WITH EGG AND ANCHOVY
From diningandcooking.com
PIERRE FRANEY - RECIPES - PORK BURGERS ASIAN STYLE
From pierrefraney.com
PIERRE FRANEY - RECIPES - MACARONI & BEEF CASSEROLE
From pierrefraney.com
PIERRE FRANEY - HOME PAGE
From pierrefraney.com
PIERRE FRANEY - RECIPES
From pierrefraney.com
PIERRE FRANEY - RECIPES - CHILI à LA FRANEY
From pierrefraney.com
CANNED ANCHOVY AND GROUND BEEF RECIPES
From supercook.com
HAMBURGERS WITH FRIED EGGS AND ANCHOVIES RECIPE
From eatyourbooks.com
You'll also love