Name: Petone Espresso Garden Café’s bushman’s benedict
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: Meat sauce; 2 tablespoon canola oil; 1 large onion, peeled and diced; 3 clove garlic, diced; 1 kilogram Quality Mark beef mince; 2 Oxo beef stock cubes; 1 cup water; 2 tablespoon cornflour; 2 tablespoon extra water; salt and freshly ground black pepper to taste; For each serve; 2 thick slices ciabatta, toasted; 2 poached eggs; 1/4 cup good-quality hollandaise sauce; chopped parsley

Petone Espresso Garden Café’s bushman’s benedict

This delicious bushman’s benedict recipe from Petone Espresso Garden Café sees poached eggs, creamy hollandaise and mince served for a filling weekend brunch or breakfast

Skip to Recipe

Serves 8

Prep

20M

Cook

Total

25M

This recipe first appeared in Food magazine issue 75.

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Ingredients

Meat sauce

2 tablespoon canola oil

1 large onion, peeled and diced

3 clove garlic, diced

1 kilogram Quality Mark beef mince

2 Oxo beef stock cubes

1 cup water

2 tablespoon cornflour

2 tablespoon extra water

salt and freshly ground black pepper to taste

For each serve

2 thick slices ciabatta, toasted

2 poached eggs

1/4 cup good-quality hollandaise sauce

chopped parsley

Method

1.Heat the oil in a frypan and sauté the onion and garlic until they have softened. Add the mince in batches, stirring and pressing it with a fork, until it has cooked through.

2.Break the Oxo cubes into the mince and stir them in. Add the water, bring the mince sauce to a simmer and cook it for 5 minutes. Combine the cornflour and water and mix it into a smooth paste. Stir the sauce into the meat and season well. Cook the sauce until it has thickened. This will make about 8 servings.

3.To serve, spoon the desired amount of mince onto two pieces of the toasted ciabatta. Add two poached eggs and smother them with the hollandaise. Garnish with the parsley to serve.

Espresso Garden Café, Mitre 10 Petone, 25 Bouverie Street, Wellington,  ph (04) 569 8311. Open 7 days 8am-4pm. Head chef: Darryl Rangi.
Note

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Ingredients

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