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Oven-poached Eggs with Grana Padano Crisps and Prosciutto
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YouTubeThis week's 5
Week of 9 Nov. Five brunch and lunch ideas, each with one thing to teach the team.
1Korean Fried Croque
Inspired by toasted sandwich with fried chicken, melted cheese, pickled cabbage · @james.and.antler
A toasted sourdough croque with fried chicken adds crunchy, savoury energy that works well for a hearty brunch sell.
Teach the team · Technique
Teach the team to press and grill the sandwich under a salamander or hot griddle for 3–4 minutes each side until cheese is molten and bread is golden. Keep the fried chicken warm in a 90°C oven so it stays crisp but safe.
Our version: Use buttermilk fried free-range chicken, smoked Lancashire cheese, quick-pickled red cabbage and a gochujang butter on toasted Peaberry sourdough.
2Yorkie with Turkish Egg
Inspired by poached egg in Yorkshire pudding with yogurt and microgreens · @bruncho_uk
Poached eggs in a Yorkshire pudding make a playful, Instagram-friendly brunch dish that balances richness with light yoghurt.
Teach the team · Prep
Show a 5-minute pass trick: make Yorkshire puddings in a hot 220°C oven for 18–20 minutes until risen and crisp, then nestle a warm British Lion poached egg (3 minutes in simmering water) into the centre.
Our version: Serve a mini Yorkshire with tangy labneh, olive oil, chive and a 3-minute poached British Lion egg topped with microgreens.
3Fig & Hazelnut Danish
Inspired by round pastry with fresh fig, pastry cream, hazelnuts · @pollenbakery
A fig and hazelnut Danish is a classic counter pastry that sells well with coffee at brunch time.
Teach the team · Prep
Teach correct build and bake: pipe a teaspoon of pastry cream, top with sliced fresh fig and chopped hazelnuts, then egg wash and bake at 190°C for 12–15 minutes until golden.
Our version: Round butter Danish filled with vanilla pastry cream, fresh figs, toasted hazelnuts and a light icing drizzle.
4Roasted Squash Sourdough
Inspired by waffle with torched meringue, lemon curd, raspberries, ice cream · @duckandwaffle
An open sourdough with roasted squash and feta is a seasonal, market-fresh lunchtime toast that suits a café counter.
Teach the team · Flavour
At the pass show how to roast squash in a tray at 200°C for 20–25 minutes until tender, then dress with lemon and olive oil before piling on warm sourdough.
Our version: Thick-cut Peaberry sourdough topped with roast butternut, peppery rocket, crumbled Lancashire-style feta and toasted walnuts.
5Peaberry Shakshuka
Inspired by fried breadcrumb balls with ham and cheese · Olive
Shakshuka is a proven brunch favourite — vibrant, sharable and great with bread for dipping.
Teach the team · Technique
Teach the pan method: cook the pepper-tomato base on induction for 10–12 minutes until reduced, then make wells and poach eggs in the sauce for 6–9 minutes until whites set and yolks are runny. Use British Lion eggs for vulnerable guests.
Our version: Tomato and roasted pepper shakshuka finished with crumbled feta and chilli oil, served with Peaberry sourdough.