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Brunch rissoles with poached eggs and tomato salad
Brunch rissoles with poached eggs and tomato salad
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Spice up breakfast with delicious rissoles and poached eggs for an exciting start to your day!
Ingredients:
  • 600g beef mince (or pork, chicken or lamb)
  • 1 onion, coarsely grated
  • 250.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • Salt & pepper to taste
  • 2 tomatoes, chopped
  • 60g olive
  • 20.00 ml baby capers
  • 62.50 ml chopped fresh parsley
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white vinegar
  • 4 eggs, extra
Instructions:
  • In a bowl, mix together the mince, onion, breadcrumbs, egg, and seasonings until well combined. Shape the mixture into four equal-sized patties.
  • Sear rissoles in a spacious non-stick pan over medium heat for approximately 10 minutes until golden and fully cooked.
  • Combine the tomatoes, olives, capers, parsley, and oil in a mixing bowl.
  • Fill a deep frying pan with water and add vinegar. Simmer over medium heat. Crack eggs into water and poach for about 3 minutes to desired doneness. Use a slotted spoon to remove eggs and drain.
  • Plate the rissoles topped with a perfectly poached egg and a side of refreshing tomato salad.

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