Brunch is the perfect meal for when you're stuck at home for a long Easter weekend, and who better to bring us ideas than the people who supply our top-quality ingredients? Here, four premier producers share a bit about their product across delicious brunch recipes.
Smoked salmon AND scrambled eggs with a glass of fizz
Isla, of Young’s Seafood, serves up mild and delicate smoked salmon on fluffy scrambled eggs for an indulgent brunch. She says: ‘Our sustainably sourced salmon is smoked over oak and applewood chips to develop its distinctive flavour.’
Sarah, of Finnebrogue, loves to cook subtly sweet caramelised red onion pork sausages in a tasty traybake, for one-pan cooking at its best. She says: ‘The succulence and flavour of our pork sausages have become our trademark. Their richness will complement the roasted veggies every time.’
Tortilla pizza Florentine
Jean-Paul, of Noble Foods, showcases Blue Araucana eggs on a tempting flatbread pizza, as the perfect partner to creamy spinach. He says: ‘Our delicious eggs are from hens specially selected to lay eggs with yolks that have a wonderful, deep-golden colour.’
Bacon and smashed avocado bagel with an egg baked into the top
Simon, of Forza Foods, serves unsmoked dry-cured back bacon, smashed avocado and a baked egg on a lightly toasted bagel for a brunch that really hits the spot. He says: ‘It’s a bacon butty but not as we know it! A winning combination, with our rich and full-flavoured, expertly cured British back bacon as the star.’