Prepare this breakfast on a day when the stomachs have to remain fuller for longer and there’s just no time to stop for lunch.

You need (for 4 portions):

• 1 onion, chopped
• 2 tablespoons oil
• 1 x 300 g-tin bully beef
• 5 eggs
• ¼ cup milk
• salt and pepper to taste (go slow with the salt, because the meat is already salty)
• 4 slices of toast

Get cracking:

• Fry the onion until golden brown in half of the oil. 
• Remove the fat from the bully beef (if you want to) and add the meat to the onion. 
• Stir it with a fork to spread the bully beef into the mixture. 
• Beat the eggs and the milk together. 
• Make scrambled eggs in another pan in the rest of the oil. 
• Spoon the bully beef onto the toast, followed by the scrambled eggs.

VARIATION:

• Tear foil into four 15 cm squares, spread butter on each square and form a well in each one.
• Place the foil nests in a flat-bottomed potjie or large pan. 
• Spoon the mixture of onion and bully beef into the nests and make a well in the middle of the meat mixture.  
• Heat the potjie on the fire.
• As soon as the potjie is warm, break the eggs one by one in each well (you will then use one fewer egg). 
• Cover with the lid and bake the eggs to the desired consistency.
• Serve with toast.

 Also try: Bully beef breakfast sarmies; Bully beef à la Tomato; Bully beef El Mexico