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

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