Toad in the hole mince with shaved coleslaw

Fry 1 parcel of pork – or your favourite – mince on the barbeque with 2 small cloves of garlic, salt and pepper and oregano. Once brown, divide the mince into 4 piles and make a well in each. Crack one egg into each of the holes, being careful not to crack the yolk. Let cook for about 4 minutes until the base of mince and eggs is crisp. If the top of the egg whites are still clear, you might need to pull the lid down for a few minutes. Remove when cooked to your liking (runny is our favourite) and plop onto salad of choice.

INGREDIENTS:

• Parcel of prok mince
• 2 cloves of garlic
• salt, pepper and oregano to taste
• 4 eggs

METHOD:

1. Fry mince on the barbeque with garlic, salt, pepper and oregano.
2. Once brown divide the mince into 4 piles and make a well in each
3. Crak one egg into each hole, be carefull not to split the yolk
4. Let cook for about 4 minutes until the base of the egg and mince is crisp (if the tops of the egg white are still clear pull down the lid for a few minutes).
5. Remove when cooked to your liking and place ontop of your choice of salad.