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1
Divide the meat into four equal portions.
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2
Shape each portion into balls and then flatten into patties, like broad hamburgers, about four inches across and half-an-inch thick.
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3
Sprinkle the meat on both sides with salt and pepper.
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4
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.
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5
Turn once while cooking and cook to the desired degree of doneness.
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6
Cook two to five minutes on each side according to taste.
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7
Transfer the patties to each of four plates.
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8
Heat one teaspoon of butter at a time in one or more small skillets and add one egg to each skillet.
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9
Cook them without turning until the white is firm and the yolk remains soft and runny.
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10
Sprinkle with salt and pepper.
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11
Then slip each, yolk side up, onto each patty.
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12
Use the anchovy fillets, either split in half lengthwise or whole.
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13
Arrange the halved or whole fillets around the yolks in a triangular fashion.
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14
Heat the four tablespoons of butter until they are foamy and add the capers and parsley.
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15
When the foaming starts to subside and the butter begins to brown, pour equal amounts of the sauce over each serving and serve hot.
