Breakfast bolognese
The perfect savoury Sunday brunch
Serves
4
Prep Time
15 mins
Cook Time
30 mins
This Breakfast Bolognese is a go-to regardless of whether you’re searching for the perfect savoury Sunday brunch or more of a “eat-whatever’s-left-over-from-the-night-before”. There’s just something about the way the egg yolks break and combine with the really hearty, tomato-based sauce – it gets us every time!
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ShareIngredients
400-500g Quality Mark beef mince
2 Tbsp olive oil
2 onions
finely chopped2-3 garlic cloves
finely chopped1 tsp dried oregano
1 tsp dried basil
2 red capsicumsi
seeds removed and chopped2 heaped Tbsp tomato paste
400g chopped tomatoesi
1/4 cup water
1 dstspn (dessertspoon) balsamic vinegari
1/3 tsp salt
1/3 tsp black pepper
4 eggs
4 slices sourdough
1/3 cup parsley
chopped1/4 cup grated Parmesan cheese
Method
Heat a splash of oil on medium heat and add onion, cooking until it becomes caramelised.
Add garlic and cook for a further 1 minute.
Add mince, dried oregano and dried basil and fry until browned, adding the capsicum once the mince is nearly browned (if adding mushrooms and courgette or any other veges add toward the end of this stage).
Cook until vegetables have softened.
Add tomato paste and fry for 1 minute, then add chopped tomatoes and simmer over gentle heat until the sauce has thickened - about 20 minutes.
Add balsamic vinegar and season with salt and pepper according to taste.
Create four hollows in the bolognese mixture and drop an egg in each hollow.
Keeping pan on a low-medium heat, cover pan with lid until the eggs are cooked through but yolks still runny.
It takes longer to poach the eggs in the bolognese mixture than poaching in water so patience is essential.
Serve mince and 1 egg on toasted sourdough bread and garnish with chopped parsley.
Nutrition Information per Serving (537g)
This nutrition analysis is based on 4 serves.
