Prep time: 25 minutes
Cook Time: 20 minutes
Serves: 4

INGREDIENTS
Beef Rissoles
250gm GMB mince
10 leaves of basil, finely chopped
½ cup fennel leaves, finely chopped
½ cup coriander leaves, finely chopped
1/3 cup breadcrumbs
1 tsp cumin powder
1 egg
3 Tbsp oil for frying
Sea salt & white pepper
4 eggs for frying on top

1 x batch Avocado sour
Green leaves to garnish

Avocado sour
4 tbsp sour cream
Juice of 1 lemon
pinch cayenne pepper
pinch of sea salt
2 avocados, leave one for garnish

METHOD:
Pre-heat an oven to 180*c. 
In a large bowl, mix together the beef mince, basil, fennel, coriander and cumin powder. Mix well before adding the egg and breadcrumbs. Mix until just combined and season. Using a tablespoon, portion up the rissole mix and mould into an oval shape.
Heat the oil in a large frying pan over a moderate heat. Cook the rissoles until lightly coloured on each side, before placing the frypan into the oven for 5 minutes to cook the rissoles through. 
Heat another frypan and drizzle the remaining oil into the pan and fry the eggs on a medium heat until cooked to your likimg. Season with a pinch of sea salt.

Avocado Sour 
Cut the avocado in half and remove the stone and skin, place into a bowl and using the back of a fork smash the avocado into a paste and then add in the rest of the ingredients. 

TO SERVE:
To plate, spoon the avocado mix onto the bottom of the plate before stacking up the rissoles, fried eggs and avocado cut into 1/4.

Garnish with some green leaves for colour and serve with some toasted sourdough if you wish.