Name: Dam Breakfast (Dam Ontbyt)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 onion, diced; 500 g leftover braai meat, chops, boerewors or steak, cut into bite-sized pieces; 1 tbsp oil, a splash, for the hot plate; 4 eggs; 410 g tomato relish, 1 tin; Braai spice, a generous shake; we use OZ Braai Signature Braai Spice; Fresh thyme sprigs, a few, plus extra to serve; 4 thick slices of bread; Butter, for the toast; Fruit chutney, to drizzle

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Prep 10 minCook 15 minTotal 25 minServes 4Cuisine South AfricanCourse Breakfast

AuthorOZ Braai

★★★★★Rate this recipeDifficultyBeginner

Leftover braai meat with egg and tomato relish piled on buttered braai toast, finished with chutney and fresh thyme

The name comes from our weekends at the dam. As South Africans we always braai too much, so by the next morning there was a pile of chops, boerewors and steak left over from the night before. Instead of letting it go to waste, we chopped it all up, threw it on a hot plate over the coals with eggs and a tin of tomato relish, and piled it onto toast. Everyone loved it, and it has been Dam Ontbyt ever since.

It is still our favourite way to use up leftover braai meat. Whatever came off the grid the night before gets cut up, mixed with soft onion, eggs, tomato relish and a good shake of braai spice, and heated through on a hot plate. Pile it high on thick slices of bread toasted on the grid and buttered while still hot, add a little fresh thyme and a big drizzle of chutney, and breakfast for four is sorted in about 25 minutes.

Recipe Video

Ingredients

1 oniondiced

500 g leftover braai meatchops, boerewors or steak, cut into bite-sized pieces

1 tbsp oila splash, for the hot plate

4 eggs

410 g tomato relish1 tin

Braai spicea generous shake; we use OZ Braai Signature Braai Spice

Fresh thyme sprigsa few, plus extra to serve

4 thick slices of bread

Butterfor the toast

Fruit chutneyto drizzle

Directions

Dice the onion. Cut whatever braai meat you have left over (chops, boerewors, steak) into bite-sized pieces and put it in a bowl.

Put a hot plate on the braai over medium coals. Add a splash of oil and sweat the onion until it is soft.

Tip the warm onion over the meat. Crack in the four eggs to bind it all together, add the tomato relish and a generous shake of braai spice, and give it a proper stir.

Pour the whole lot onto the hot plate and lay a few sprigs of fresh thyme on top. The meat is already cooked, so you are only letting the eggs set and heating everything through. Turn it now and then for about 8 to 10 minutes.

While it cooks, toast the bread on the grid until it catches some colour, then butter it generously while it is still piping hot.

Pile the braai mix high on the toast, add a little fresh thyme and finish with a big drizzle of chutney.

Tips for the best Dam Ontbyt

Any cooked braai meat works. Lamb chops, boerewors, steak or chicken all go in. Cut it small so every bite picks up some egg and relish.
Keep the heat gentle. The meat is already cooked, so you are only setting the eggs and warming everything through. Take it off as soon as the eggs have set.
No hot plate? A carbon steel or cast iron pan on the grid does the same job.
Butter the toast straight off the grid so it melts into the bread.