Tasty mince and egg dish is one to savour

Central and North Burnett Times - - TASTE - With Dan and Steph Mul­heron

T HIS week we thought we would share our recipe for savoury mince. It’s full of flavour and warm and com­fort­ing for the cooler morn­ings that are tak­ing hold. Savoury pork mince with poached egg SERVES 4 IN­GRE­DI­ENTS: ★ 2tbs of olive oil ★ 2 onions, finely diced

★ 500g pork mince ★ 1tbs of plain flour ★ 250ml of beef stock

★ 2tsp Worces­ter­shire sauce ★ 4 free range or­ganic eggs

GRILLED CHEESE: ★ 8 pieces of sour­dough bread ★ 125–250g of good qual­ity ched­dar cheese ★ But­ter ★ 4–6tbs of our favourite tomato sauce

METHOD: Mince: Heat oil in a large fry­ing pan on medium heat. Cook onion, stir­ring for 3 min­utes, un­til soft. In­crease heat to high and add pork mince. Cook for 2 min­utes, stir­ring to break up any lumps un­til browned. Stir in flour, sea­son to taste and cook for an­other minute. Stir in stock and Worces­ter­shire sauce. Stir well. Cover and bring to boil. Re­duce heat and sim­mer gen­tly for 10 min­utes.

Grilled cheese: Heat your grill in oven on high. Lightly but­ter your sour­dough bread, then sprin­kle over cheese and add a pinch of salt and cracked black pep­per. Grill un­til golden.

Eggs: In a large pot of water, add 120ml of white vine­gar. Bring to a slow sim­mer and swirl the water with your spoon.

Add your eggs one at a time and poach for 3 min­utes each. Re­move from water and al­low to drain on pa­per towel.

As­sem­ble: Place one piece of grilled cheese toast on the bot­tom, then a large spoon­ful of savoury mince, top with poached egg, sprin­kle with fresh pars­ley and top with an­other piece of grilled cheese toast that has been sliced in half.


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