Brunch Recipes

Savoury French Toast by the Munch Brunch Kids

The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here. And, we're delighted that they're sharing their delicious recipe for Savoury French Toast with Smashed Avo, Feta and our Smoked Streaky Bacon.

Breakfast Yorkies by the Munch Brunch Kids

The Munch Brunch Kids are one of our favourite Brunch bloggers, follow them on Instagram, @themunchbrunchkids and you can buy their London Brunch guide here.
And, we're delighted that they're sharing their delicious recipe for Breakfast Yorkies. Perfect for kids and big kids!

American Diner style Pancakes by Barry Horne

American Diner style Pancakes with Sausage, Bacon, Egg and Maple Syrup.
Serves 4.
Ingredients:
Pancakes
500g Plain Flour
135g Sugar
20g Baking Powder
500ml Milk
150g Melted Butter
4 Eggs
3g Salt

Haggis with Neeps & Tatties Rostï, Fried Egg & Piccalilli by Barry Horne

Peel and grate all the vegetables with a course grater into a bowl. Season well with salt and pepper and leave to sit for 5 mins.
Once ready, place all the grated vegetable in a tea towel and squeeze out as much moisture as you can.
Then divide the mixture into four portions and form into rough circles. Pan-fry them in a small amount of oil on a medium heat. Turn the heat down slowly and then add a small knob of butter to the pan to give a nice golden colour.
Take them out and drain on kitchen paper and keep in a warm place.

Eggs Royale with Homemade Hollandaise

Treat yourself to a luxe weekend with Brunch and Eggs Royale or Eggs Benedict. Make the eggs extra good by creating your own hollandaise to slather over the top. Simply follow this homemade hollandaise sauce recipe created by Provenance Village Butcher.

Baked Eggs with Chorizo, Tomato & Maple Bacon

Preheat the oven to 190C and a warming tray at 120C.
Finely dice the red onion. Put a large saucepan on a low heat and add a small amount of oil. Add the onion and cook on a low heat for 4-5mins until softened. Dice your chorizo into small cubes and add to the pan, cook for 3-4 mins and allow all the oils to come out of the chorizo. Add the chilli flakes and chopped fresh thyme to the saucepan and stir. After 1 minute add the tinned tomatoes, season with salt and pepper and allow to simmer for 5-10 mins to allow all the flavours to marry.