LEON · Fast Food
Bacon and free-range egg sit inside a toasted sourdough muffin, with the bread giving a light chew and a little tang. It’s built in LEON’s muffin format rather than the usual soft breakfast roll, so the texture is firmer and a bit more open. The filling is straightforward: cured bacon and a cooked egg, assembled hot and served as a handheld breakfast. Compared with other items in the LEON range, this stays close to a classic bacon-and-egg sandwich, just swapped onto sourdough for a different crumb and flavour.
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