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Mince on Toast
with Bacon & Egg

Servings:           4
Total Time:        40 mins
Cooking Time:  30 mins

Download this Recipe (.pdf)

Ingredients

2 Tbsp light olive oil or coconut oil
1 Tbsp butter
1 large onion, peeled, halved & sliced
150g bacon (back or streaky), diced
500g lean mince, beef or ostrich
2 tsp barbeque spice
1 tsp finely chopped garlic
1 tsp paprika paste (or ½ tsp powder)
1 Tbsp tomato paste
400g tin peeled & diced Italian tomatoes
  with juice
1-2 Tbsp brown onion soup powder or Brown Onion Soup Mix
freshly ground salt & pepper, to taste

1 Tbsp butter
4 eggs
4 slices of toast, buttered

Method

In a large frying pan on a high heat, melt the olive oil & butter, lightly brown the onion & bacon & remove from pan.In the same pan, stir-fry the mince & barbeque spice until browned & lump free.
Return the onion & bacon to the pan with the mince, mix in the garlic, paprika & tomato pastes & continue frying for 1 min.
Stir in the tomatoes with the juice.
Reduce the heat, cover and simmer for 20 mins.
Mash in any large tomato chunks.
Season with salt & pepper.
If necessary, thicken the mince by stirring in soup powder a little at a time until a preferred consistency is reached.

In a large frying pan, melt the butter & fry the eggs according to preference.

Prepare the toast.

To serve, top each slice of toast with mince and set an egg on top.
Season with salt & pepper.

Banting/LCHF
Use Brown Onion Soup Mix not commercial soup powder & Banting Buttermilk Seed Loaf for toast.

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