Bank Holiday Brunch Stack

Bank Holiday Brunch Stack served on a white plate. With the top bread removed to show the egg
  • 2 servings
  • 10 Mins to prepare
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  • 2 tiger rolls (our freshly baked in store ones are best!)
  • 4 rashers of bacon
  • 2 eggs
  • 4 sausages
  • 1 avocado
  • 1 pinch chilli flakes
  • 1 lime
  • 4 tbsp natural yoghurt
  • 4 tbsp Sriracha sauce
  • Fresh parsley to garnish


1 Mix the Sriracha  and yogurt together in a bowl and set to one side.

2 Prepare the avocado by cutting in half and carefully removing the stone. Scoop out the flesh into a bowl, squeeze in the lime and add a good pinch of the chilli flakes, then mash with a fork. Season to taste and set to one side.

3 Heat the grill to high and place the sausages on a grill pan. 7 minutes before the sausages are cooked add the bacon and grill until both are cooked through.

(See recommended grilling instructions on packaging.)

4 Heat the oil in a frying pan and fry the eggs sunny side up.

5 Split the tiger rolls in half. Add the smashed avocado and then the sausage, bacon and egg. Finish with the Sriracha yogurt. Garnish with parsley.

6 Serve with extra pots of smashed avocado and the Sriracha yogurt.

CHEFS TIP To keep everything hot until ready to stack, place the sausages and bacon on a pre-heated plate and cover with foil.