Mince on toast, poached egg, rocket and tomato
( SERVES 4 )
Photo by Babiche Martens
|1 Tbsp||Olive oil|
|1||Salt & freshly ground pepper|
|1||Baby onion, (diced)|
|2 cloves||Garlic, (finely chopped)|
|2 tsp||Thyme, (finely chopped)|
|1 tsp||Smoked paprika|
|½ cup||Beef stock|
|1 tsp||Tomato puree|
|1 tsp||Brown sugar|
|1||Toast bread slices, (buttered)|
- Preheat oven to 200C. Brush the tomatoes with olive oil and season with salt and pepper. Place in a baking dish and cook for 20 minutes or until the skin begins to split.
- Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes while stirring, until golden.
- Add the bay, thyme, paprika and mince. Cook until brown and crumbly then add the flour. Stir for 1 minute then add the stock, tomato puree, sugar and season with salt and pepper. Simmer for 15 minutes.
- Poach the eggs to your liking then pile the mince on buttered toast, top with rocket leaves and a poached egg and serve with tomatoes.