Saturday, April 20, 2024

Eggs on Horseback


My Mom used to make these for my Dad who called them “eggs on horseback.” They were the juiciest burger topped with a sunny side up egg and they were absolutely delicious. That velvety golden yolk in each sandwich breaks and seeps into the beef, making a heavenly combination of tastes and textures.  You must try an egg on top of a burger at least once in your lifetime!

Eggs on Horseback

1 1/2 lb. ground beef, preferably ground chuck  
1 teaspoon salt, plus more, to taste  
1/2 teaspoon pepper, plus more, to taste  
2 Tablespoons butter  
4 eggs  
4 large rolls or hamburger buns, split and warmed 


In a bowl, combine the beef, salt and pepper.  Form 4 patties, each about 3/4 inch thick. Place on a plate, cover and refrigerate until ready to cook. Prepare a medium-hot fire in a grill and oil the grill rack. Or heat up a large fry pan.

For a grill: Using tongs, place the hamburgers over the hottest part of the fire or directly over the heat elements and grill, turning once, for 5 to 7 minutes per side for medium-rare, or until done to your liking. 

For a Skillet: add a tablespoon of butter to a large skillet and heat to medium high heat. Season with salt and pepper. Sear the burgers on one side and then flip them over and do the same on the other side.  Continue to fry on medium high heat for 5 to 7 minutes per side for medium-rare, or until done to your liking. 


Add a slice of cheese and allow to melt slightly. Remove cheeseburgers from skillet and transfer to a paper towel line plate.  Wipe out grease from skillet. Butter rolls on all sides and lay in skillet over low heat. Allow to warm until golden and flip on the other side to do the same.




Meanwhile, in another large fry pan, over medium-high heat, melt another tablespoon of  butter. When the butter foams, break the eggs into the pan, spacing them about 2 inches apart. Reduce the heat to low and season the eggs with salt and pepper. Cover the pan and cook until the whites are set and the yolks are just beginning to firm around the edge, about 5 minutes. 


Place the burgers on the bottoms of the rolls and set an egg on top of each burger.  Cover with the tops of the rolls. Arrange on individual plates and serve immediately. 


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