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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources