BACK

Egg & Bacon Brioche, Chilli Mayo.

Ingredients
1x        Brioche bun, toasted
90g       Bacon, cooked until crispy (3rashers)
3x          St. Ewes rich yolk eggs, scrambled
1g Chives, chopped
30g       Chilli mayo

Packaging
1x Brown bag, Product code DP077
1x Pink Grind carrier bag, product code FN01GRD

MOP
- Toast the brioche bun slowly ensuring the bun is warmed all the way through
- Cook the bacon until crispy
- Scramble the 3 eggs until soft scrambled
- Spread the chilli mayo on both halves of the brioche bun
- Top with the scrambled eggs, chopped chives and then the crispy bacon
- Place a napkin in the bottom of a brown bag and then place the brioche roll in the brown bag Note. Ensure the brown bag is cut smaller so that the brioche bun is sticking out of the bag
- Wrap the end of the brown bag round the brioche roll

Chilli Mayo.

Ingredients
500g   Homemade Mayo
105g    Gochujang paste

MOP
- Mix all ingredients together thoroughly and refrigerate for service

Waiters Notes
Scrambled eggs & crispy bacon on a toasted brioche bun with chilli mayo

Allergies Eggs, Gluten, Dairy, mustard, soy

BACK