Breakfast Bolognese
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Breakfast Bolognese

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This Breakfast Bolognese is a go-to regardless of whether you’re searching for the perfect savoury Sunday brunch or more of a “eat-whatever’s-left-over-from-the-night-before”. There’s just something about the way the egg yolks break and combine with the really hearty, tomato-based sauce – it gets us every time!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
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  • 400-500g Quality Mark beef mince
  • 2 tablespoons olive oil
  • 2 red capsicums, finely chopped
  • 1 large brown onion, finely chopped 
  • 2-3 cloves garlic, finely chopped
  • 2 heaped tablespoons tomato paste
  • 1 400g can chopped tomatoes plus ¼ can of water
  • 1 tsp dried oregano
  • 1 tsp dried basil OR handful chopped fresh basil
  • 1 dessertspoon balsamic vinegar
  • salt and pepper to taste
  • 4 eggs
  • 4 pieces of whole grain sour-dough bread 
  • 2 tablespoons parsley, chopped for garnish
  • 25g Parmesan for garnish
  • Optional: 1 cup chopped mushrooms and / or 1-2 small grated courgettes (see tips)




Heat a splash of oil on medium heat and add onion, cooking until it becomes caremelised. Add garlic and cook for a further 1 minute. Add mince, dried oregano and dried basil and fry until browned. (If adding mushrooms and courgette or any other veges add toward the end of this stage). Cook until vegetables have softened.

Add tomato paste and fry for 1 minute, then add chopped tomatoes and simmer over gentle heat until the sauce has thickened - about 20 minutes. Add balsamic vinegar and season with salt and pepper according to taste. 

Create four hollows in the bolognese mixture and drop an egg in each hollow.  Keeping pan on a low-medium heat, cover pan with lid until the eggs are cooked through but yolks still runny. It takes longer to poach the eggs in the bolognese mixture than poaching in water so patience is essential. Serve mince and 1 egg on toasted sourdough bread and garnish with chopped parsley.  

Recipe written by our Nutritionist: Regina Wypych.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 506g
Energy kJ (kcal) 2066(494)
Protein (g) 43.6
Fat (g) 19
Saturated (g) 5.6
Carbohydrate (g) 33
Sugars (g) 16
Dietary Fibre (g) 7.4
Sodium (mg) 687
Iron (mg) 5.4
Zinc (mg) 7.3
Vitamin B12 (ug) 1.8
Selenium (ug) 18
  • Boost the breakfast vege and add 1 cup chopped mushrooms and / or 1-2 small grated courgettes
  • For an even richer sauce add an extra tin of tomatoes and reduce the sauce down longer. 
  • Break eggs into indivudal pouring bowls before poring into the sauce. 
  • You can poach the eggs seperately then add to the sauce. 
  • Use leftover bolognaise sauce from the night before.

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