Wednesday, 27 November 2013

Deep filled brunch pie

You know your mouth is in for a good time when you put the words 'deep filled suet enriched pastry brunch pie' together. Thank the lord then for Marks and Sparks who have only gone and done just that. This culinary experience ain't cheap at £3.49 but when you delve inside and find a runny yolk in amongt a fat mound of beans and meat, it all becomes more well worth it.

It's totally glorious. I take my hat off to whoever invented this. And to Marks and Sparks for coming up with the science to keep that egg runny. Oof. 

Brunch pie - stand up!

How do they keep the egg runny?

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