Egg & Sausage Brioche, Brown Sauce.
Ingredients
1x Brioche bun, toasted
90g Cumberland sausage, cooked
3x St. Ewes rich yolk eggs, scrambled
1g Chives, chopped
30g HP Brown sauce
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
- Slice the sauce in half and then into quarters and cook until slightly crispy
- Scramble the 3 eggs until soft scrambled
- Spread the brown sauce on both halves of the brioche bun
- Top with the scrambled eggs, chopped chives and then the crispy sausage
- 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
Waiters Notes
Scrambled eggs & crispy sausage on a toasted brioche bun with brown sauce
Allergies Eggs, Gluten, Dairy