The Fried Egg-Olive Burger

• 1 cup pitted black olives (about 6 oz.)
• 1/4 cup chopped drained capers
• 3 cloves garlic
• 2 tinned anchovy fillets, rinsed, patted dry and chopped, optional
• 1/2 cup olive oil
• 2 tablespoons unsalted butter
• 8 large eggs
• 8 English muffins or buns, split and toasted
• 2 tablespoons crushed black peppercorns
• Assorted toppings (optional):

1. Prepare burgers as recipe directs. Keep patties refrigerated until ready to cook.
2. Combine olives, capers, garlic and anchovies, if desired, in a food processor. Pulse several times to chop. With blade running, slowly add oil and process until well blended and smooth, stopping to scrape sides of bowl as needed. Makes about 1 1/4 cups.
3. Melt 1 Tbsp. butter in each of two large nonstick skillets over medium-high heat. Crack four eggs into each skillet. Cover and cook until whites are firm and yolks are slightly runny, about 5 minutes. Remove from heat, uncover and leave eggs in hot skillets.
4. Grill or broil burgers as recipe directs. Spread 1 Tbsp. of olive mixture over both sides of toasted English muffins or buns. Place burgers on bottoms. Use a spatula to carefully transfer one egg at a time to top each burger. Sprinkle each egg with a pinch of crushed peppercorns. Serve immediately with assorted toppings, if desired.

black olives, capers, garlic, anchovy, olive oil, unsalted butter, eggs, muffins, black peppercorns, toppings

Taken from www.myrecipes.com/recipe/fried-egg-olive-burger (may not work)