I made it cheesy which just adds that extra layer of deliciousness and gives a gooey, stringy wow factor. My son gave it a million stars, which is quite the recommendation. I could’ve kicked myself for taking too long with the photo set up, as the eggs were no longer runny. *Sad emoji face*. I shall not sweat the small stuff though, as everyone loved it. And isn’t that the main thing?!
Suprisingly, as it doesn’t look like a quick and easy dinner. This was very, erm, quick and easy! The reason being that I used a ‘cheat’ sauce. It was a tomato and chilli one (don’t worry, it isn’t too spicy for kids, neither of mine winced a jot) from the Independent Costcutter range.
Yes, that’s reminded me. This is numero dos in my Mince-piration series for Costcutter. They sent me a lovely big hamper of goodies: sauces, tinned tomatoes, cheese, fresh veggies, oil and spices – along with 3 packets of mince – and asked me to come up with 3 different dishes. The posts are all using their fab Independent range of foods, which is a perfect go-to range to turn to when you need a few things midweek for dinner. The first one, Kid-friendly chilli with cauliflower rice, went down a storm too. Let’s face it – mince is so adaptable and actually really handy for quick teatime emergency situations!
I serve mine with super quick garlic bruschetta.
Serves: 3-4 people (2 adults, 2 kids)
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
250g mince beef
1 small garlic clove, crushed
1 tablespoon dried mixed herbs
1 teaspoon mixed spice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
440g tomato and chilli sauce (or passata)
Handful grated cheddar (about 100g)
For the garlic bruschetta:
- Mix the mince beef, crushed garlic, seasoning, herbs and spices. Squish with your hands and roll into little balls. Set aside.
- Heat oil in a pan. Also preheat the grill to very hot. Add the meatballs and brown all over – about 7 minutes should do it. Tip in the sauce. Let it bubble for 5 minutes.
- Meanwhile make the garlic bread. I simply toasted a country loaf and then rubbed a peeled clove over each one. Drizzle with oil and sprinkle with sat. Set aside.
- Crack in the eggs, and then sprinkle cheddar all over. Pop under grill until cheese has melted. Don’t leave it too long or the eggs will set! A coupe of minutes under a very hot grill would be perfect.
- Eat immediately. I like to serve an egg and a few meatballs with the sauce on a piece of toast for each person.