As the Easter holidays approach, St Pancras Brasserie and Champagne Bar by Searcys have devised an egg-stravagant new breakfast menu, celebrating the finest British eggs in no less than twelve different ways.
Searcys’ Executive Chef Colin Layfield takes the humble egg, the cornerstone of every good breakfast offering, and shows 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 St Pancras Brasserie’s much-loved Scrambled eggs, Loch Duart smoked salmon and sourdough. A decadent Fried duck egg with chorizo and potato hash also makes an appearance, and of course no breakfast menu would be complete without a show-stopping Full English.
Available as early as 7am, the Eggstravaganza is an excellent addition to the station’s early-morning offering, and a perfect treat before embarking on a trip to Paris. The menu is served from Monday to Saturday until 11am in both the brasserie and Champagne Bar, meaning it’s also ideal for business meetings ahead of a busy day in the city.
Not only does the new weekday breakfast menu showcase eggs in everything from kedgeree to a classic French omelette, guests can also choose whether they’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 at St Pancras Brasserie by Searcys 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. Searcys’ 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.