Brunch rissoles with poached eggs and tomato salad

Cooking Eggs 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.

  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.

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