Celebrating the finest British eggs

Our Executive Chef Colin Layfield taken the humble egg, the cornerstone of every good breakfast offering, and showed just how diverse this ingredient can be. Creative dishes such as a Coddled duck egg, Scottish smoked haddock and spinach sit alongside more classic options like Eggs Royale, soft boiled eggs and marmite soldiers or our much-loved Scrambled eggs, Loch Duart smoked salmon and sourdough.  

A decadent Fried duck egg with chorizo and potato hash also made an appearance, and of course no breakfast menu would be complete without our show-stopping Full English.   

Not only does the new weekday breakfast menu showcase eggs in everything from kedgeree to a classic French omelette, you can also choose whether you’d prefer free-range Old Cotswold Legbar hen’s eggs, the famously orange-yolked Burford Brown, or a deliciously rich Clarence Court duck egg.  

Other signature breakfast offerings have been reinvented, and are available on the new menu to accompany the eggstravaganza.

These include Buttermilk and blueberry pancakes, drizzled with golden syrup, and Brioche French toast, maple cured streaky bacon and crème fraiche. Our team of chefs also give a nod to the increasing number of health-conscious guests coming through the doors, with vegan dishes like a creamy Chia seed, coconut, with almond, pomegranate and kiwi, or the Quinoa porridge, berries and almond milk hitting the menu for the first time. In keeping with Searcys’ company-wide pledges, the new brunch menu uses local and British produce wherever possible. 

 The menu is served from Monday to Saturday from 7am until 11am in both the Brasserie and in the Champagne Bar.