Brunch rissoles with poached eggs and tomato salad

Dont get stuck in a boring breakfast rut - these tasty rissoles with poached eggs will get your day off to a cracking good start.

The ingredient of Brunch rissoles with poached eggs and tomato salad

1. 600g beef mince (or pork, chicken or lamb)
2. 1 onion, coarsely grated
3. 1 cup fresh breadcrumbs
4. 1 egg, lightly beaten
5. Salt & pepper to taste
6. 2 tomatoes, chopped
7. 1/2 cup (60g) pitted black olives, chopped
8. 1 tbsp baby capers
9. 1/4 cup chopped fresh parsley
10. 1 tbsp extra virgin olive oil
11. 1 tbsp white vinegar
12. 4 eggs, extra

The instruction how to make Brunch rissoles with poached eggs and tomato salad

1. Combine mince, onion, breadcrumbs and egg in a bowl, season and mix well. Divide into four even patties.
2. Cook rissoles in a large non-stick pan, over medium heat, for about 10 minutes until browned and cooked through.
3. Meanwhile, combine tomatoes, olives, capers, parsley and oil.
4. Fill a deep frying pan with water and add vinegar. Bring to a simmer over medium heat. Gently break eggs into water and poach for about 3 minutes until cooked to your liking. Remove eggs from pan with a slotted spoon and drain well.
5. Serve rissoles topped with a poached egg and the tomato salad on the side.

Nutritions of Brunch rissoles with poached eggs and tomato salad

calories: 507.636 calories
fatContent: 31 grams fat
saturatedFatContent: 11 grams saturated fat
carbohydrateContent: 14 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 43 grams protein
cholesterolContent: 385 milligrams cholesterol
sodiumContent: 451.01 milligrams sodium