OUR DELICIOUS AND NUTRITIOUS ALL-DAY BRUNCH DIRECT TO YOU. ALL YOU NEED TO DO IS BAKE AND ADD THE EGG

Shopping Cart

0

Your shopping bag is empty

Go to the shop
Close

THE FURNACE SPARKLING WINE BOX

£60.00

Each box serves two hungry people.

  • 2 x Breakfast En Breads of your choice
  • Herbs and seasoning
  • 1 x 750ml bottle of THE WREN English Reserve Sparkling White Brut
  • 1 x Noble Rot Magazine (current issue)

'The wren's song is loud and as complex as the distinctive flavour of this fragrantly dry, biscuity wine, which has subtle apple notes from the orchard where the wren flits from branch to branch' - Furnace Projects Wines

Noble Rot magazine is the home of exciting wine and food writing. Since its launch in 2013, Noble Rot has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi rubbing shoulders with Keira Knightley, Caitlin Moran, Brian Eno and Francis Ford Coppola, blurring the boundaries between gastronomy and the creative arts. Contributors include Marina O’Loughlin, Rowley Leigh, John Niven, Neal Martin, Jamie Goode, Kate Spicer and Jon Bonne. The magazine is based in London and published every four months.

Please note Breakfast En Bread has a three-day shelf life (including time in transit).

Beb Choice

Each box serves two hungry people.

  • 2 x Breakfast En Breads of your choice
  • Herbs and seasoning
  • 1 x 750ml bottle of THE WREN English Reserve Sparkling White Brut
  • 1 x Noble Rot Magazine (current issue)

'The wren's song is loud and as complex as the distinctive flavour of this fragrantly dry, biscuity wine, which has subtle apple notes from the orchard where the wren flits from branch to branch' - Furnace Projects Wines

Noble Rot magazine is the home of exciting wine and food writing. Since its launch in 2013, Noble Rot has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi rubbing shoulders with Keira Knightley, Caitlin Moran, Brian Eno and Francis Ford Coppola, blurring the boundaries between gastronomy and the creative arts. Contributors include Marina O’Loughlin, Rowley Leigh, John Niven, Neal Martin, Jamie Goode, Kate Spicer and Jon Bonne. The magazine is based in London and published every four months.

Please note Breakfast En Bread has a three-day shelf life (including time in transit).

Ingredients, Allergens & Nutritional Info

Allergen advice: for allergens, including cereals containing gluten, see ingredients in bold.

The Smokey Salmon
Sourdough Bread (Wheat/Gluten), Smoked Salmon (Fish), Tomatoes, Cheddar Cheese (Milk), Leeks, Baby Spinach, Crème Fraiche (Milk), Vegetable Stock (Celery), Thyme.

Ingredients Per 100g:
Sourdough Bread 39.1g / 39.1%
Smoked Salmon 14.7g / 14.7%
Tomatoes 13.3g / 13.3%
English Cheddar Cheese 13.1g / 13.1%
Leeks 7.24g / 7.24%
Baby Spinach 4.31g / 4.31%
Creme Fraiche 3.91g / 3.91%
Vegetable Stock 3.91g / 3.91%
Fresh Thyme 0.391g / 0.391%

Nutrients Per 100g
Energy 1255.3kJ
Energy 301.1kcal
Fat 14.2g
of which saturates 6.7g
Carbohydrate 30.4g
of which sugars 3.7g
Added Sugar 0.0g
Fibre 1.4g
Protein 11.0g
Salt 4.2g


The Original
Sourdough Bread (Wheat/Gluten), Tomatoes, Cheddar Cheese (Milk), Sausages (Wheat), Leeks, Oyster Mushroom, Baby Spinach, Vegetable Stock (Celery), Bacon, Thyme.

Ingredients Per 100g:
Sourdough Bread 38.4g / 38.4%
Tomatoes 13.1g / 13.1%
English Cheddar Cheese 12.9g / 12.9%
Sausages, grilled 11.1g / 11.1%
Leeks 7.1g / 7.1%
Oyster Mushrooms 5.37g / 5.37%
Baby Spinach 4.22g / 4.22%
Vegetable Stock 3.84g / 3.84%
Smoked Back Bacon, grilled 3.65g / 3.65%
Fresh Thyme 0.384g / 0.384%

Nutrients Per 100g
Energy 1014.0kJ
Energy 243.2kcal
Fat 11.6g
of which saturates 5.2g
Carbohydrate 24.5g
of which sugars 2.9g
Added Sugar 0.0g
Fibre 1.2g
Protein 8.5g
Salt 3.2g


The Vegetarian
Sourdough Bread (Wheat/Gluten), Tomatoes, Cheddar Cheese (Milk), Avocado, Leeks, Asparagus, Oyster Mushroom, Baby Spinach, Vegetable Stock (Celery), Thyme.

Ingredients Per 100g:
Sourdough Bread 37.5g / 37.5%
Tomatoes 12.7g / 12.7%
English Cheddar Cheese 12.5g / 12.5%
Avocado 9.93g / 9.93%
Leeks 6.93g / 6.93%
Asparagus 6.93g / 6.93%
Oyster Mushrooms 5.24g / 5.24%
Baby Spinach 4.12g / 4.12%
Vegetable Stock 3.75g / 3.75%
Fresh Thyme 0.375g / 0.375%

Nutrients Per 100g
Energy 907.0kJ
Energy 217.6kcal
Fat 10.2g
of which saturates 4.2g
Carbohydrate 24.5g
of which sugars 3.0g
Added Sugar 0.0g
Fibre 1.7g
Protein 5.4g
Salt 2.9g


The Vegan AKA The Au-Barge
Sourdough Bread (Wheat/Gluten), Aubergine, Tomatoes, Oyster Mushroom, Baby Spinach, Vegan Feta Cheese, Vegetable Stock (Celery), Olives, Thyme.

Ingredients Per 100g:
Sourdough Bread 38.3g / 38.3%
Aubergine 28.7g / 28.7%
Tomatoes 13g / 13%
Oyster Mushrooms 5.36g / 5.36%
Baby Spinach 4.21g / 4.21%
Vegan Feta Cheese 3.83g / 3.83%
Vegetable stock 3.83g / 3.83%
Black Olives 2.3g / 2.3%
Fresh Thyme 0.383g / 0.383%

Nutrients Per 100g
Energy 547.3kJ
Energy 130.7kcal
Fat 3.4g
of which saturates 1.0g
Carbohydrate 21.8g
of which sugars 3.0g
Added Sugar 0.0g
Fibre 1.6g
Protein 1.8g
Salt 2.4g