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Argentinian Mince on Toast

Crowned with a poached egg and Chimichurri

13 Jul 2016 30 mins 4


This mince on toast will blow your mind and your taste buds. It’s what mince on toast ought to be. It starts with chargrilled bread covered in fragrant Argentinian beef mince, topped with a poached egg and drizzled with lashings of chimichurri. If you make the chimichurri and mince ahead, you can bring this together in the time it takes to poach the eggs. Try it – your taste buds will thank you.


Argentinian mince
canola oil
2 onions, thinly sliced
1 large capsicum, thinly sliced
500 grams minced beef
2 teaspoons chilli flakes
1½ tablespoons ground cumin
3 teaspoons sweet paprika
3 teaspoons ground cinnamon
6 spring onions, finely chopped (green parts only)
salt and pepper

1 tablespoon dried oregano
1 tablespoon dried chilli flakes
1 teaspoon cumin powder
1 teaspoon paprika
50ml boiling water
1 shallot, finely diced
1 red pepper, finely diced
½ red chilli, finely diced
1½ packed cups finely chopped Italian flat-leaf parsley
½ packed cup finely chopped coriander
1 small garlic clove, minced
100ml red wine vinegar
200ml extra virgin olive oil

To assemble
4 free-range eggs, poached
4 thick slices of bread, chargrilled


Mince: Heat a tablespoon of canola oil in a large saucepan over a low heat and cook the onion and capsicum for 10 minutes until softened. Season, then remove from the saucepan and set aside.

Increase the heat to high and add another tablespoon of canola oil to the same pan. Brown the beef then reduce the heat to low and return the onions and capsicum to the pan. Cook for 5 minutes, stirring, then add the chilli flakes, cumin, paprika and cinnamon. Mix through and cook for a further 10 minutes. If using straight away, mix the chopped spring onion through the mince at this point. However, I’d highly recommend making the mince mixture a day ahead to let the flavours intensify. Then simply reheat and stir the chopped spring onion through just before serving.

Chimichurri:  In a small bowl, combine the oregano, chilli flakes, cumin, paprika and boiling water, mix well and set aside.

Combine the rest of the ingredients in a large bowl. Add the spiced water mixture and mix well. Season to taste with salt and pepper and transfer to an airtight container. The sauce will keep in the fridge for 10 days.

To assemble: Place a piece of chargrilled bread on each plate. Divide the mince between them, then top with a poached egg and a serious dollop of the chimichurri.