Steak Hache Avec Oeufs a Cheval Hamburgers W Eggs on Horseback
Indulge in the rustic elegance of Steak Haché Avec Oeufs à Cheval, a French-inspired twist on the classic hamburger. This dish combines juicy, seasoned ground beef patties—enhanced with aromatic shallots, garlic, and fresh parsley—and crowns them with perfectly cooked sunny-side-up eggs for a rich, velvety finish. The patties are pan-seared to a golden-brown perfection, while their light breadcrumb binding ensures a tender texture with every bite. Served “on horseback” with eggs, this hearty and satisfying meal is a sophisticated upgrade to your burger night. Pair it with crispy fries or a fresh green salad for a bistro-style dining experience at home. Perfect for brunch, dinner, or any meal that calls for a touch of indulgence with minimal effort!
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 blend)
- 4 large eggs
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons butter
- 1 tablespoon neutral oil (e.g., vegetable or canola oil)
- 3 tablespoons breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon water
Instructions
In a large mixing bowl, combine the ground beef, finely chopped shallot, minced garlic, parsley, breadcrumbs, salt, and black pepper. Mix gently with your hands until evenly combined. Avoid overworking the meat to ensure tender patties.
Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick. Press a small indentation into the center of each patty with your thumb to help it cook evenly.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Once the butter has melted and starts to sizzle, add the patties to the skillet, leaving space between each one.
Cook the patties for 3-4 minutes per side, or until they develop a golden-brown crust and are cooked to your preferred level of doneness (internal temperature of 160°F for well-done). Remove the patties from the skillet and set aside to rest on a plate, loosely covered with aluminum foil.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Crack the eggs into the skillet, ensuring the yolks stay intact, and season lightly with a pinch of salt. Cook until the whites are set and the yolks are slightly runny for sunny-side-up eggs (about 2-3 minutes). For firmer yolks, cover the skillet with a lid for an additional 1-2 minutes.
To assemble, place each steak haché patty on a plate and carefully top it with a sunny-side-up egg. Garnish with a sprinkle of parsley if desired, and serve immediately with your choice of side dishes such as fries, salad, or crusty bread.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
