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BOELIEBEEF AND EGGS
For a Breakfast Fit for the Bravehearted

This breakfast is not for the faint-hearted; it’s for those who secure their pants with a puff adder, who face the day with a roar and a stomach that demands satisfaction. Enter the realm of Boeliebeef and Eggs—a feast fit for the mightiest of appetites.

YOU WILL NEED (for 4 servings):

  • 1 onion, chopped
  • 2 tablespoons oil
  • 1 x 300g can Boeliebeef
  • 5 eggs
  • ¼ cup milk
  • Salt and pepper to taste (be cautious with salt, as the Boeliebeef is already salty)
  • 4 slices of toast

Instructions:

  1. In a heroic sizzling pan, fry the chopped onion in half of the oil until it achieves the golden-brown glory worthy of a kitchen conqueror.

2. Rise to the occasion by removing excess fat from the Boeliebeef can (if desired) and adding the mighty meat to the onion. Stir it with a fork to let the Boeliebeef reign freely.

3. In a bowl fit for a breakfast warrior, whisk the eggs and milk together, creating a concoction that will soon join the culinary battleground.

4. In a separate pan, embark on the noble quest of making scrambled eggs using the remaining oil. Let the eggs surrender to your whisking prowess.

5. Assemble the troops: Spoon the Boeliebeef onto the toast and crown it with the victorious scrambled eggs.

VARIATIONS:

  • Forge four 15 cm squares of foil into battle-ready nests. Spread the foil nests with the butter of warriors and shape each into a stronghold.
  • Deploy these foil bastions in a pan, dividing the onion and Boeliebeef among them. Carve a war-ready hollow in the middle of the meat fortress.
  • Position the pan on the fire to kindle the flames of culinary warfare.
  • As soon as the pan becomes a cauldron of heat, break the eggs one by one into each nest (you’ll use one less egg, for tactical reasons). Let the breakfast battlefield unfold