Grilled Kefta with Sunnyside-Up Egg

Menu Part: 
Entree
Serves: 
24

Ingredients

For Kefta:
12 lb. ground beef
1 1⁄2 cups parsley, chopped
1⁄2 cup garlic, chopped
1⁄4 cup salt
1 tbsp. black pepper
1 tbsp. red pepper flakes

For tomato sauce:
6 tbsp. olive oil
1⁄4 cup garlic, chopped
12 cups Roma tomatoes, peeled, seeded and chopped
3⁄4 cup capers, rinsed
1 1⁄2 tsp. salt
1 1⁄2 tsp. red pepper flakes
1⁄2 tsp. black pepper

For servings:

24 eggs
3 cups blue cheese, crumbled
24 brioche or pullman loaf, sliced 1-inch thick
8 tbsp. unsalted butter
Micro greens as needed

Steps

1. To make the Kefta: Combine all ingredients, mixing lightly but thoroughly. Form into 72 slightly flattened egg-shaped balls. Yields 72 kefta.

2. To make tomato sauce: In large pot, heat olive oil and garlic over medium heat. When garlic sizzles, add remaining ingredients. Cook, stirring occasionally, until tomatoes break down and most of the liquid has evaporated. Yields 6 cups.

3. For each serving, to order: Grill 3 Kefta about 2 minutes on each side;
place in 400°F oven about 10 minutes. Spread 1 slice brioche with 1⁄2 teaspoon butter on each side; grill or griddle until golden. Poach 1 egg, or fry sunnyside-up. Place egg on brioche; sprinkle with 2 tablespoons blue cheese. Place under broiler just until cheese starts to melt. Spoon 1⁄4 cup tomato sauce on one side of plate; place kefta on top. Place egg-topped toast next to kefta. Garnish with micro greens.

Yield: 24 portions

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources