1,3 lb. / 600 g minced beef
Salt and pepper
2,6 oz. / 75 g pickled beetroot, chopped
1 chopped onion
4 slices of white bread
0,6 pt. / 1 ½ dl chopped, flat-leaf parsley
1,4 oz. / 40 g butter for frying
 Stir the minced meat with chopped beetroot and chopped onion. Form four patties and sprinkle with salt and pepper. Melt the fat in a frying pan. Press each steak well into each slice of white bread.
 Fry with meat side down first and then with bread side down. Fry over a moderate heat, so it does not get too browned, but still get the patties cooked through.
 Fry eggs in a second pan. Sprinkle with plenty of chopped parsley and place on top of the patties when done.
 Serve with cold beer and if you like, with green salad.