This sandwich is more like a sandwich, because instead of the top appetizing fried eggs cover half of the bun. A juicy fat the beef cutlet gives it the taste of a real hamburger. Fried white bread is covered with a simple but very tasty sauce of mayonnaise, garlic and lemon juice, fried spread on top cutlet with a light aroma of haze and covered with scrambled eggs. Your scrambled eggs should be with a liquid yolk, which when bitten off will like a sauce cover the cutlet and make it even more juicy и вкусной. 
Time: one hour. 48 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg ground beef
- 1 tbsp. l Worcester sauce
- 1 tsp liquid smoke
- 1 clove garlic, minced
- 0.5 tbsp. mayonnaise
- 1 tsp lemon juice
- 2 tbsp. l vegetable oil
- 4 slices of texas toast or slices of white bread 1 thick cm.
- Olive oil to grease toast
- 4 tbsp. l (60 g.) Butter, divide
- 4 eggs
- Spicy sauce for serving
- Special equipment: grill pan
Recipes with similar ingredients: ground beef, Worcestershire sauce, liquid smoke, garlic, mayonnaise, lemon, white bread, butter, eggs, hot sauce
Recipe preparation:
- In a large bowl, gently mix ground beef, salt, black pepper, Worcester sauce and liquid smoke. Divide the minced meat into 4 equal pieces and form thick cutlets from them. Put on a plate and refrigerate for 1 hour, then remove and bring to room temperature, about 30 minutes before frying.
- Combine garlic, mayonnaise, lemon juice and salt in a small bowl. taste. Refrigerate until ready to serve.
- Heat the grill pan over high heat. Lightly grease the top each cutlet with vegetable oil, put them in a pan oiled side down. Fry until the cutlets are keep up with the pan and do not brown, about 5 minutes. Grease them with vegetable oil, turn over and fry on the other side, until the cutlets are elastic in the center, until lightly cooked, another 5 minutes. While the meatballs are frying, lightly grease both sides of the bread olive oil, then put on the grill and fry for 1 minutes. Turn over and fry on the other side. Put on 1 a slice of bread on each serving plate and coat with garlic the sauce. Put the cutlet on top, leave the cutlets to go and fry the eggs. Melt in a small skillet over low heat 1 Art. l (15 gr.) Butter. Break the egg in the center, cover cover and fry until the protein hardens and the yolk remains liquid, about 5 minutes. Put fried eggs on top of each cutlet, salt and pepper to taste and drizzle with a little hot sauce. Repeat the same with the remaining butter and eggs and serve.
