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A King’s Brunch

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  • 1 pack of RSPCA Assured Denhay Smoked Back Bacon
  • 1 pack of Irish soda bread
  • 1 bunch of asparagus
  • 3 RSPCA Assured free-range eggs (2 for the hollandaise plus 1 per person for poaching)
  • 200g organic butter
  • 1 lemon
  • White wine vinegar
  • Cayenne pepper

Celebrate the coronation of King Charles III with a special brunch recipe from Denhay Farms. Eat like a king on coronation day award-winning RSPCA Assured smoked back bacon from Denhey suppliers to the royal household for over 20 years.


  • Prepare, then blanch your asparagus in salted boiling water, cool down quickly in cold water, drain and set aside.
  • Clarify 200g of the butter (melt the butter in a pan and separate milk solids from the butterfat).
  • Separate 2 eggs, put the yolks into a glass bowl. Add 2 tbsp of white wine vinegar to the egg yolks and whisk over a hot water bath.
  • Whisk until they become light and fluffy.
  • Remove from heat, gradually add the clarified butter whisking continuously until thick and creamy. Season with salt, cayenne pepper, and a squeeze of lemon juice. Set aside.
  • Cook your bacon how you like it, grilled or fried.
  • Cut your soda bread and fry it in butter or toast.
  • Reheat the asparagus in the pan and season with salt and pepper.
  • Poach the egg how you like it.
  • Plate up your dish with the soda bread, asparagus, and bacon, then the poached egg.
  • Coat the egg with hollandaise sauce and garnish with pea shoots or rocket leaves.
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