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Categories:
ground pork kosher salt chile flakes fennel seeds cayenne pepper breadcrumbs Parmesan canola oil unsalted butter eggs
Viewed: 15 - Published at: 8 years agoIngredients
- 1 pound ground pork (lean but not too lean)
- Kosher salt
- 1 teaspoon chile flakes
- 1 teaspoon fennel seeds, toasted
- 1/2 teaspoon cayenne pepper
- 1/2 cup breadcrumbs, toasted
- 1/2 cup finely grated Parmesan
- 1 tablespoon canola oil
- 2 to 4 tablespoons unsalted butter
- 4 to 6 eggs
Method
- Put the meat in a large bowl and mix together with your hands.
- Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan.
- Mix to blend and then form the meat into small 2-inch patties.
- Heat the canola oil in a large skillet over high heat.
- When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan.
- Take care they are spread somewhat apart so they have a chance to brown instead of steam.
- Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side.
- Touch them to make sure they are still tender and somewhat yielding in the center.
- Use a slotted spoon or spatula to remove them from the pan.
- Transfer the patties to a platter or individual plates.
- Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter.
- When it begins to brown, crack 2 eggs, a distance apart, into the butter.
- Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired.
- Repeat with additional eggs.
- Put the eggs on the patties and serve immediately.
