2 T. Canola Oil
1 small Shallot, grated or minced
1 large clove Garlic, grated or minced
4 T. green Peppercorns in Brine, drained
Salt & Pepper
2 T. Flour
1 ½ C. Red Wine
2 sprigs fresh Thyme
2 C. Veal or Beef Stock
½ T. Butter

1 ½ lb. chopped Sirloin
5 lg. Eggs
1 T. fresh chopped Parsley
2 tsp. Salt
1 tsp. Pepper
1 T. Canola Oil
4 1″ thick slices bread from Rustic Loaf
1 T. Butter, melted
¼ C. EVOO
Sea Salt

To make sauce heat oil with shallot and garlic in a large heavy bottomed saucepan over medium high heat and saute about 1-2 minutes, until shallot is soft and garlic is fragrant, stirring constantly. Add peppercorns and stir another minute. Season with salt and pepper. Add flour and mix well. Add wine and thyme and stir to combine. Bring to simmer, reduce heat and cook for 2 minutes. Add stock, return heat to high, and bring to a boil. Reduce heat and simmer until reduced by half, about 20-25 minutes. Just before serving, stir in butter.

Combine sirloin, one egg, parsley, salt and pepper in large bowl and mix with hands until combined. For into 4 equally sized patties, shaping to fit your bread slices. Heat oil in a large skillet until almost smoking. Place patties in pan and sear 2 minutes per side for rare, 3 minutes per side for medium rare. Remove patties to a plate and hold while preparing toast and eggs.

Toast bread, then brush one side with melted butter. Fry eggs in olive oil over high heat – oil should be almost smoking. Break egg into a small bowl, then transfer to skillet. Let it just begin to set around the edges, then you can add the next egg (let them set so they don’t run into each other). Cook them about 90 seconds, until whites are set, edges are turning crispy but yolks are still runny. Remove eggs to a plate, then cook remaining 2 eggs the same way.

Place 1 slice toast on a plate, buttered side up. Place burger on top. Repeat with remaining 3 toast and patties. Pout the peppercorn sauce on and around the beef and toast, reserving about 4 tablespoons. Top each with egg, season with sea salt, then garnish with another tablespoon of peppercorn sauce per plate.