BURGER EGGSTRAORDINAIRE

1 pound ground beef
4 eggs
Salt and pepper
4 kaiser rolls, split
4 lettuce leaves
4 tomato slices ketchup, mustard (optional)

1. SHAPE ground beef into four 1/2–inch thick patties.  HEAT large nonstick skillet over medium heat until hot.  PLACE patties in skillet; cook, uncovered, 10 to 12 minutes to medium (160°F) doneness, turning occasionally.  SEASON with salt and pepper.  REMOVE and keep warm.
2. In same skillet, COOK eggs as desired.
3. PLACE lettuce on bottom half of each bun.  TOP with tomato, burger and egg; close sandwiches.  SERVE with condiments, if desired.  

For Sunny-Side-Up Eggs:  HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.  BREAK eggs and SLIP into pan, one at a time.  IMMEDIATELY reduce heat to low.  COVER pan and COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes.  SPRINKLE with salt and pepper.  SERVE immediately.

For Over-Easy or Over-Hard Eggs:  COOK as for Sunny-Side-Up, but do not cover pan.  When whites are completely set and yolks begin to thicken but are not hard, SLIDE turner under each egg and carefully FLIP it over in pan.  COOK second side to desired doneness, 30 seconds to 1 minute.

For Basted Eggs:  COOK as for Sunny-Side-Up, but use 2 Tbsp. butter and do not cover pan.  COOK until edges turn white, about 1 minute.  Begin BASTING eggs with butter from pan.  COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes.

For Steam-Basted Eggs:  COOK as for Sunny-Side-Up, but use 1 tsp. butter or a light coating of cooking spray.  COOK until edges turn white, about 1 minute.  ADD 1 tsp. water to pan.  Cover pan tightly.  CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard, 4 to 5 minutes.

• Fresh eggs produce the best-looking fried-egg – a compact oval with a thick white and a high centered yolk.
• For neater shape, break eggs into custard cup first, rather than directly into the pan.  Hold cup close to surface of pan and slip egg from cup into pan.
• Heat matters.  If heat is too high, eggs will become tough and rubbery.  Gentle heat preserves nutrients and allows for even cooking. 

USDA National Nutrient Database for Standard Reference Release #23 (2010)

Nutrition information per serving (1/4 of recipe):

451 calories; 21 g total fat;  7 g saturated fat;  2 g polyunsaturated fat;  8 g monounsaturated fat;  259 mg cholesterol;  743 mg sodium;  31 g carbohydrate;  2 g dietary fiber;  33 g protein;  395.2 IU Vitamin A;  47.8 IU Vitamin D;  87.6 mcg folate;  106.2 mg calcium;  5.0 mg iron;  200.6 mg choline