Boujee Savoury Mince on Brioche

I think I got the inspiration for this recipe from a cafe menu. I didn't opt for it at the time but I logged it in the memory bank to do my version of it. I find savoury mince a bit underwhelming but not this one, the Middle Eastern flavours bring it to life.

This would make an impressive brunch but I had it for my dinner, yum yum.

Serves 4

400g lamb mince

1 brown onion, diced

1 garlic clove, minced

1 chilli, finely chopped

70g of frozen veg (I know, not super boujee but who can be bother)

1 tbsp. of harissa paste

2 tsp. of ras el hanout

4 tbsp. of olive oil for mince

8 slices of brioche bread

8 tbsp. of hummus

Salt and pepper

2 tbsp. of water

4 eggs

4 tbsp. of oiive oil for the eggs

Spicy yoghurt dressing

100g of greek yoghurt

Juice of half a lemon

1 tbsp. of harissa paste

1 tbsp. of hot sauce

Method

1. Heat a large frying pan. Add the 2 tbsp. of olive oil and heat. Add the onion and brown. Push the onion to the side of the pan and add in the other 2 tbsp. of olive oil and heat.

2. Add the mince and cook until browned.

3. Add in the garlic and chilli and cook until fragrant.

4. Add the ras el hanout to the pan and warm. Stir through.

5. Add in the harissa paste and stir through.

6. Add in salt and pepper to taste.

7. Add in the water and then the veg. Cover with a lid and steam for 5-7 minutes.

8. Meanwhile heat up another frying pan to a high heat. Add the remainder of the olive oil.

9. Crack an egg into the pan and repeat for the rest. Baste the eggs until they are cooked to everyone's liking.

10. While the eggs are cooking. Lightly toast your bread.

11. Mix up your spicy dressing in a bowl.

12. Spread the hummus onto each slide of toast.

13. Assemble your dishes. Layer with the brioche, mince and egg. Drizzle some of the yoghurt dressing over.

Optional- drizzle of pomegranate molasses and some chopped coriander for serving.