Nici Wickes: Father's Day Mince on Toast

Saturday Morning with Jack Tame

This is such a great brunch idea and a great start to Father’s Day. This mince is spiked with some fried onions and chilli and served with an egg.

Serves 4-6

Ingredients

2 tbsp olive oil

400g beef mince

2 carrots, grated

1 bay leaf

¼ cup red wine

400g tin chopped tomatoes

½ tsp sea salt + pepper

2 medium onions, sliced thinly

1 tbsp butter or oil

1-2 red chilli, sliced thinly

1 fried egg per person to serve

Ciabatta slices to serve, toasted

Finely chopped chives to garnish

Method

1.Heat oil in medium sized saucepan and brown mince, breaking it up with a fork as it cooks to keep it loose. Add grated carrot, bay leaf and red wine. Cook for 3-4 minutes then add tomatoes and seasoning. Reduce heat to a simmer and cook for 20-30 minutes. Taste and season with more salt or pepper to dad’s taste.

2.Whilst mince cooks, fry onions in butter or oil. Get some really good colour on them before adding the chilli at the end. Set aside and use pan to fry eggs.

3.Plate up, topping mince with fried egg and chilli onion mix and toasted ciabatta slices on the side. Sprinkle with chives.

Nici’s notes

- Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before Fathers’ Day, refrigerate, then re-heat for brunch.

- Use one tablespoon of balsamic vinegar instead of red wine if you prefer.

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