Mince and avo on toast with crispy chilli oil
A Kiwi classic brunch recipe
Serves
4
Prep Time
10 mins
Cook Time
20 mins
This version of mince on toast brings together juicy beef mince packed with smoky, savoury goodness, paired with creamy avocado on crispy sourdough bread. The kick from the crispy chilli oil will have you hooked with every bite. It’s the kind of meal that feels indulgent but is still packed with nutrients that’ll leave you feeling great. Plus, it’s super easy to whip up, so you’ll be enjoying it in no time!
Pro tip: Make double or triple of the mince and keep it in the freezer for an easy lunch when you're super busy.
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ShareIngredients
500g Quality Mark beef mince
½ onion
finely chopped2 garlic cloves
minced2 Tbsp tomato paste
2 Tbsp soy sauce
1 tsp smoked paprika
4 slices sourdough
or bread of your choiceavocado
fresh coriander
for garnish4 Tbsp crispy chilli oil
we used Laoganma brand
Method
Heat a splash of oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3 minutes.
Toss in the beef mince, breaking it up with a spoon as it cooks.
Stir in the tomato paste, soy sauce, smoked paprika and 1/2 cup of water. Let it cook until the beef is browned and cooked through (around 5-7 minutes). Give it a taste and add a pinch of salt or pepper if needed.
While the beef is cooking, toast your sourdough slices to your desired level of crispiness.
While the bread is toasting, slice your avocado in half and scoop out the flesh. Slice the avocado thinly.
To assemble, spread four tablespoons of mince on each slice of toast. Top with the sliced avocado.
Sprinkle some fresh coriander over the top for a pop of colour and flavour. Drizzle a little crispy chilli oil for that perfect spicy crunch!
Nutrition Information per Serving (292g)
This nutrition analysis is based on 4 serves.
