Savoury Beef Mince on Toast with Fried Egg & Chips

Comforting, budget-friendly mince in a glossy savoury gravy piled onto toast, served with crispy chips and a runny-yolk fried egg (with hot sauce on the side if you like).

Ingredients

• 800g beef mince (ground beef)
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped (pantry staple)
• 2 tbsp tomato paste (pantry staple)
• 2 tbsp plain flour (pantry staple)
• 2 1/2 cups (625ml) water
• 2 beef stock cubes **or** 2 tsp beef stock powder (pantry staple)
• 2 tbsp Worcestershire sauce (pantry staple)
• 1 tsp dried thyme **or** 1 tsp mixed herbs (pantry staple)
• Salt and black pepper (pantry staple)
• 8 slices bread, toasted
• 4 large eggs
• 800g potatoes, cut into chips
• Oil for chips + frying eggs (pantry staple)
• **Optional:** Holbrooks hot sauce, to serve

Method

• 1

  Step 1: Get the chips going

  Heat oven to **220°C / 200°C fan**. Toss cut potatoes with **2–3 tbsp oil**, **1 tsp salt**, and pepper. Spread on a large tray (or two so they aren’t crowded). Bake **30–35 minutes**, turning halfway, until **deeply golden and crisp at the edges**.

• 2

  Step 2: Brown the mince (build flavour)

  Heat **1 tbsp oil** in a large frying pan over **high heat**. Add beef mince and cook **5–6 minutes**, breaking it up, until it’s **browned with some caramelised bits** (those bits = flavour). If there’s lots of fat, spoon off some.

• 3

  Step 3: Soften onion & bloom the garlic

  Add onion to the mince with a pinch of salt. Cook **3–4 minutes** until **soft and starting to colour**. Add garlic and cook **30 seconds** until **fragrant**.

• 4

  Step 4: Make the savoury gravy

  Add tomato paste and stir **1 minute** (it should darken slightly). Sprinkle over flour and stir **1 minute** to coat the mince. Gradually add water, stirring to avoid lumps. Crumble in stock cubes (or add stock powder), then stir in Worcestershire and thyme/mixed herbs.

• 5

  Step 5: Simmer until glossy & thick

  Bring to a simmer, then reduce to **medium-low** and cook **10–12 minutes**, stirring occasionally, until it’s **thick like a spoonable gravy** and coats the mince. Taste and adjust with salt and pepper. (If too thick, add a splash of water; if too thin, simmer a bit longer.)

• 6

  Step 6: Fry the eggs

  In a non-stick pan, heat **a little oil** over **medium-high**. Crack in eggs and cook **2–3 minutes** until whites are set. For set tops: add **1 tbsp water** and cover **30–60 seconds**. Season lightly with salt and pepper.

• 7

  Step 7: Toast & assemble

  Toast bread. Pile mince generously onto toast, top each with a fried egg. Serve with hot chips and **Holbrooks hot sauce on the side** (or drizzled).

Tips

• **Crispier chips:** Don’t overcrowd the tray—use two trays if needed. Crowding steams them.
• **Thicker mince:** Simmer uncovered a few extra minutes; it should be **saucy but not soupy** so it sits on toast without soaking instantly.
• **Make-ahead:** Mince reheats brilliantly. Cool, refrigerate up to **3 days**, reheat with a splash of water.
• **Serving idea:** Put hot sauce at the table so everyone can choose their heat level (especially kids).

Nutrition (per serving, estimate)