Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Brioche breakfast stack recipe

1 rating

This brioche bun is fit-to-burst with spinach, eggs, and spinach. It's the no-fuss breakfast treat you've been waiting for, and it's made with Finest ingredients to boot. Lazy weekend: here we come! See method

Serves 2
5 mins to prepare and 5 mins to cook
727 calories / serving

Ingredients

2 Tesco Finest brioche buns
100g baby spinach
1 tbsp olive oil
2 Tesco Finest Chestnut Maran eggs
120g pack Tesco Finest smoked salmon
100g Tesco Finest hollandaise sauce
3g finely chopped dill
A pinch of paprika

If you don't have any spinach, try using kale

Each serving contains

Energy
3025kj
727kcal 36%
Fat
52g 75%
Saturates
8g 42%
Sugars
8g 9%
Salt
3.8g 64%

of the reference intake
Carbohydrate 33.6g Protein 29g Fibre 3.7g

Method

Halve 2 Tesco Finest brioche buns; toast until golden. Meanwhile, stir-fry 100g baby spinach with 1 tsp water for 30 secs-1 min in a nonstick frying pan over a medium-high heat, until wilted; transfer to a plate and season.
Wipe out the pan, then heat 1 tbsp olive oil over a medium heat. Crack in 2 Tesco Finest Chestnut Maran eggs; fry for 4-5 mins until the whites are set.
Divide a 120g pack Tesco Finest smoked salmon between the brioche bases and top with the spinach and eggs. Drizzle over 100g Tesco Finest hollandaise sauce; garnish with 3g finely chopped dill and a pinch of paprika. Top with the bun lids to serve.

See more Breakfast recipes