Breakfast Sandwich

A buttery croissant bun filled with succulent Cumberland sausage, maple‑glazed smoked back bacon and a freshly fried egg. Finished with a spread of butter and served with classic brown sauce or tomato ketchup for a rich and satisfying breakfast.
Cooking Time
30
Portions
1

Ingredients

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  •   Delifrance Croissant Bun (defrosted)
  •   Cumberland sausages
  •   medium / large egg
  •   thick sliced smoked back bacon
  •   tbsp Vegetable Oil
  •   tbsp maple syrup
  •   portion utter (to spread on the bun)
  •   tbsp brown sauce or ketchup

  • 1

    Step 1

    Pre-heat oven to 180c fan
  • 2

    Step 2

    Fry Cumberland sausage on either side in a frying pan, over a medium heat – fry until browned on both sides
  • 3

    Step 3

    Transfer sausage onto a lined baking tray and put in the oven for 10 minutes, or until piping hot in the centre
  • 4

    Step 4

    Place the bacon under a hot grill and grill on both sides until cooked
  • 5

    Step 5

    Brush the maple syrup onto the bacon and continue to grill until sticky & browned
  • 6

    Step 6

    Put an inch of vegetable oil into a frying pan and place on the hob over a medium heat
  • 7

    Step 7

    Fry the egg in the oil until cooked but with a soft yolk
  • 8

    Step 8

    Assemble the sandwich
  • 9

    Step 9

    Butter the croissant & spread the chosen sauce over both slices
  • 10

    Step 10

    Place the sausage on the sandwich, followed by the bacon and then the egg

Ingredients

  • 1 Delifrance Croissant Bun (defrosted)
  • 2 Cumberland sausages
  • 1 medium / large egg
  • 2 thick sliced smoked back bacon
  • 2 tbsp Vegetable Oil
  • 2 tbsp maple syrup
  • 1 portion utter (to spread on the bun)
  • 2 tbsp brown sauce or ketchup

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