Savoury Mince Toast

Eggs & mince on toast breakfast: Win the day in the tastiest breakfast way

Start your day with something delicious and easy. Eggs & mince on toast breakfast has you and your busy day covered with all of your favourite breakfast flavours.

Savoury Mince Toast

If you live an active lifestyle or have long busy days at work, you want to fuel your body the right way. You want a good amount of protein, a bit of carbs and of course, a tasty breakfast. Eggs and mince on toast breakfast, also known as a surfer’s breakfast is what you need. If you have leftover mince from making spaghetti or curry, you have even less work to do to make a tasty, fully loaded breakfast.

Eggs and mince on toast breakfast suggestions

If you don’t have leftover mince, you’ll be making a very quick 20-minute mince. You can make the crispy soft egg separately or go in the shakshuka direction and pack it in the middle of the mince. It’s all your choice with flavours and additions. Add some spring onions on top at the end for a fresh finish. You can easily enjoy a slice of toast with eggs and mince before or after a workout too for some great fuel without being too rich or heavy.

Start your day with something delicious and easy. Eggs & mince on toast breakfast has you and your busy day covered with all of your favourite breakfast flavours.

Eggs & mince on toast breakfast recipe

5 from 1 vote
Recipe by Melissa Jacobs Course: BreakfastCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

40

minutes
Cooking time

20

minutes
Total time

1

hour 

Ingredients

  • 500 g 500 lean mince

  • ½ tsp ½ crushed garlic

  • 1 tsp 1 tomato paste

  • ½ tsp ½ mixed herbs

  • 1 1 chopped onions

  • 1 tsp 1 butter

  • 100 ml 100 water

  • 1 tsp 1 chopped parsley

  • 1 1 cubed potato (optional)

  • BBQ spice

  • salt & pepper

Method

  • In a saucepan, heat the butter. Fry the onions and add the mince. Brown the mince.
  • Add the water. Simmer for 20 minutes on medium heat.
  • Serve on a slice of toast with a fried egg on top. Garnish with parsley.

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