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Brunch Bap

Our glazed brioche buns are the perfect way to sandwich this traditional combination of breakfast products, and our preparations offer some great time-saving options for an impressive brunch in a flash.


  • 1 brioche bun
  • 2 cumberland sausages
  • 2 rashers of cooked streaky bacon
  • 1 poached egg
  • 50g tomato chutney


  1. Cook the sausages under the grill or in the oven until cooked through and golden brown, turning occasionally.
  2. Warm the bacon rashers under the grill for 5 minutes, until sizzling, and drain excess fat if required.
  3. If using a pre-poached egg, warm gently for 1 minute in simmering water.
  4. Slice the brioche bun in half and lightly toast.
  5. Place the sausages on the bun, then the bacon rashers and top with the egg. Use a skewer to secure if necessary.
  6. Serve with a classic tomato chutney on the side.


  • BRE027 – Glazed Brioche Bun 45 x 72g
  • SAU803 – Chefs Brigade Frozen Cumberland Sausages 1.1kg
  • BAC004 – Chefs Brigade Grilled Dry Cure Bacon 1kg
  • EGG035 – Gourmet Poached Egg 8 x 5
  • CHU016 – Classic Tomato Chutney 2.5kg