Divide the ground steak between 6 plates. Make a small indentation in the center of each mound of meat and break an egg into it. Place all the remaining ingredients on the table in separate bowls and let each guest season the steak to their own taste. You could also make a vinaigrette with all the remaining ingredients and serve it separately in a bowl.
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2 lbs fillet steak, ground
6 eggs
4 onions, chopped
1/4 cup drained capers
1 1/2 tsp each fresh chopped parsley, chervil, chives, and tarragon
