Instructions: Garnish 2 plates with the fresh greens.

Place the beef on a cutting board and finely chop with a very sharp knife. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens.

Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley. Carefully break the 2 eggs, reserving the yolk and half of each shell. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side.

This recipe yields 2 servings.

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