Ingredients Jump to Instructions ↓

  1. 1 pound ground pork (lean but not too lean)

  2. Kosher salt

  3. 1 teaspoon chile flakes

  4. 1 teaspoon fennel seeds , toasted

  5. 1/2 teaspoon cayenne pepper

  6. 1/2 cup breadcrumbs, toasted

  7. 1/2 cup finely grated Parmesan

  8. 1 tablespoon canola oil

  9. 2 to 4 tablespoons unsalted butter

  10. 4 to 6 eggs

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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