Brunch Rissoles

Brunch Rissoles with Poached Eggs & Tomato Salad.
Today I’d like to share a recipe for Brunch Rissoles with Poached Eggs & Tomato Salad.
Getting sick of the same old bacon & eggs on a Sunday morning ???? Well, these tasty rissoles with poached eggs will get your Sunday off to a cracking start.
This recipe serves 4
600g beef mince (or pork, chicken or lamb mince)
1 onion coarsely grated
1 cup fresh breadcrumbs
1 egg lightly beaten
salt n pepper to season
2 tomatoes chopped
1/2cup of pitted black olives chopped
1 tablespoon baby capers
1/4 cup fresh chopped parsley
1 tablespoon olive oil
1 tablespoon white vinegar
4 eggs for poaching

1combine mince onion breadcrumbs & lightly beaten egg in a mixing bowl, season & mix well & divide into 4 even patties
2 cook rissoles in a large non-stick pan over medium heat for about 10 minutes until browned & cooked through.
3 combine tomatoes olives capers parsley & oil & toss lightly
4 fill a deep frying pan with water & add vinegar, bring to a simmer over medium heat, gently break the eggs into the water & poach for about 3 mins until cooked or to your liking. Remove eggs from frying pan with a slotted spoon & drain well (I like to place the eggs on a piece of bread to soak up excess water)
5 serve rissole with a poached egg on top w/the tomato salad on the side.
Did you know that Brunch originated in England in1895 as a way of feeding people a meal which was a combination of breakfast & lunch to help them with their hangovers on a Sunday morning & also Brunch became popular in the USA in the 1930s?

A Class Catering by Martin & Steve would be happy to organise a quote for your next function or Fine Dining Dinner party at home with your own personal Chef and waiter at a Class we are happy to design a menu that suits allocations whether it is a Wedding, engagement, anniversary, or celebration party
Enjoy the recipe
Chef Steve

Brunch rissoles with poached eggs and tomato salad