COCOTTE BURGER
Céline Parrenin, a co-owner of Coco & Co, a two-level place devoted to eggs that opened in St.-Germain in 2007, and her business partner, Franklin Reinhard, invented the Cocotte Burger. The Cheddar cheeseburger, with pine nuts and thyme mixed into the meat, sits on a toasted whole-wheat English muffin pedestal. In a wink at the restaurant's egg theme and recalling the time-honored steak à cheval, a fried egg is placed on top.
Provided by Jane Sigal
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.
- Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.
- Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.
- Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 33 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 11 grams, Sodium 715 milligrams, Sugar 5 grams, TransFat 1 gram
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