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.

Recipe «Brunch rissoles with poached eggs and tomato salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 600g beef mince, 1 onion, coarsely grated, 1 cup fresh breadcrumbs, 1 egg, lightly beaten, Salt & pepper to taste , 2 tomatoes, chopped, 1/2 cup pitted black olives, chopped, 1 tbsp baby capers , 1/4 cup chopped fresh parsley, 1 tbsp extra virgin olive oil, 1 tbsp white vinegar, 4 eggs, extra.

Ingredients:

• 600g beef mince 
• 1 onion, coarsely grated 
• 1 cup fresh breadcrumbs 
• 1 egg, lightly beaten 
• Salt & pepper to taste 
• 2 tomatoes, chopped 
• 1/2 cup pitted black olives, chopped 
• 1 tbsp baby capers 
• 1/4 cup chopped fresh parsley 
• 1 tbsp extra virgin olive oil 
• 1 tbsp white vinegar 
• 4 eggs, extra 

Instructions

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.