In Brunch, Go Festive

Makes 4


  • 12 rashers bacon
  • 4 bagels
  • 60g Staffords Cranberry or Apple jelly
  • 125g wedge of Brie, sliced
  • 45g fresh rocket leaves
  • 10g micro leaves
  • salt and milled black pepper



  1. Cook the bacon until golden and crispy. Drain on paper towel.
  2. Slice each bagel in half and lightly toast the cut round side.
  3. Place the bagel base onto a plate and spread some of the cranberry or apple jelly over the base.
  4. Top the bagels with slices of brie, warm crispy bacon, rocket leaves and micro herbs.
  5. Season with salt and pepper and top with the bagel hat.
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