Bank Holiday Brunch Guest Recipe

Another great guest recipe from our friend Pip Lacey Head Ched and Co-Owner of Hicce – a play on the breakfast classic with some aged Tempus Lardo, perfect for a bank holiday brunch. 


Toasted beer bread, poached eggs, hollandaise, lardo, tabasco, coriander beer bread


Bank Holiday Brunch


  • 500g white bread flour
  • 10g salt
  • 10g yeast
  • 300g lager/beer
  • 150g water
  • 25g xtra virgin olive oil.


  • Very easy, you will just need to find yeast! I don’t have a mixer at home but if you do beat the bread mix in that for ten mins. I have to recreate this with my hand for double the time!
  • You need a 30 by 20cm lined tin.
  • Mix the ingredients all together.
  • After its mixed place in tin and wrap cling film around it tight, make sure the film isn't touching the bread.
  • Find a warm place for it to prove.

 Beer Bread - Guest Recipe

  • I found the BBQ with the lid on in the sun is a great place! leave it for 30 mins then knock it back, which means get your fingers and poke the bread all over then repeat this one more time. Pre heat oven 220 degrees.
  • After the bread has risen again remove the cling film add herbs or whatever you fancy on top.
  • Bake for 20mins at 220, then a further 10mins at 180

Hollandaise sauce

  • Melt 100g of unsalted butter in a microwave or gently in a pan.
  • Find a bowl that fits over a saucepan, separate two egg yolks from whites, take the yolks, add a teaspoon on white wine vinegar and whisk in the bowl over simmering water, be careful not to get the egg yolks too hot.
  • Now add the melted butter to the yolks whilst whisking. Add a pinch of salt and a squeeze of lemon juice.
  • Poach eggs in salted water with a dash of vinegar, toast the beer bread and place the eggs on the toast then pour the hollandaise over the eggs.
Finally, the finishing touch of decadence to this classic, add sliced Tempus lardo and a few leaves of coriander and tabasco to your liking.