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Categories:Viewed: 66 - Published at: 2 years ago
Ingredients
- 1 lb cooked beets, peeled and cut into thin sticks
- 6 None anchovy fillets in oil, drained and halved
- 2 tbsp fresh parsley, chopped
- 2 tbsp cider vinegar
- 2 tbsp olive oil
- 2 None onions, peeled and sliced and separated into rings
- 1/3 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 None pork steaks (about 6 oz each)
- 4 None medium eggs
Method
- Mix the beets with the anchovies and most of the parsley in a bowl. Whisk together the vinegar and olive oil and season with salt and freshly ground black pepper, then toss into the beetroot mixture. Cover and set aside.
- Toss the onion rings in the flour. Heat 1/3 cup of the vegetable oil in a frying pan and fry the onion rings for 5-6 mins until crisp and golden. Remove with a slotted spoon, drain on paper towels and season lightly with salt. Keep warm in a low oven.
- Heat the rest of the sunflower oil in a large non-stick frying pan. Season the pork steaks with pepper and fry in the hot oil for 4-5 mins on each side or until cooked through. Remove and keep warm. Fry the eggs in the hot pan over a medium heat for 3-4 mins or until cooked to your liking.
- Serve the salad and pork steaks topped with the fried egg and onion rings. Garnish with the rest of the parsley and a sprinkling of black pepper.
