Light Bites
British
BritishSausage and Egg Bap
The cafe classic breakfast roll, built up across three tiers. Basic uses value sausages and a soft white bap, Better steps up to butcher's bangers and a runny fried egg, and Ultimate brings Cumberland sausages, brioche and caramelised onions.
Nut-free
Ultimate version
Cumberland sausages, caramelised onions, runny egg and aioli in a toasted brioche bun.
Per serving£4.45
Total cost£8.90
Time40 min
Ingredients for 2
- 4 Cumberland sausages
- 2 brioche buns
- 2 burford brown eggs
- 2 tbsp garlic aioli
- 1 tbsp olive oil
- flaky sea salt , to taste
- Onions
- 1 onion , thinly sliced
- 20 g butter
- 1 tsp soft brown sugar
Method
- Cook the onions slowly in the butter with the sugar for 18-20 minutes until jammy and caramelised.
- Meanwhile fry the sausages in the olive oil for 15 minutes until golden, then rest.
- Fry the eggs to order, basting for a set white and oozing yolk.
- Toast the cut sides of the brioche buns until golden.
- Spread the bases with aioli, then add caramelised onions, split sausages and a fried egg.
- Finish with flaky salt, cap with the lid and serve.
Equipment
The three ways, side by side
Budget
Value sausages and scrambled egg in a soft white bap with ketchup.
Better
Butcher's pork sausages, a runny fried egg and brown sauce in a floury bap.
Ultimate
Cumberland sausages, caramelised onions, runny egg and aioli in a toasted brioche bun.
