Tasty mince and egg dish is one to savour
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.
SAVOURY MINCE IS IDEAL FOR BREAKFAST ON COOLER MORNINGS