Hot Cross Eggy Bread with Citrus Butter Sauce

1. Pop 50g butter in a small pan with 4 tsp marmalade. Finely grate in the zest of 2 lemons. Warm for a few mins to just melt the butter. Set aside.

2. Crack the eggs into a large bowl. Finely grate in the zest of 1 lemon. Add 2 tbsp crème fraiche and a pinch of mixed spice. Whisk together.

3. Slice the hot cross buns in half, so you have 8 rounds. Dunk 2 round in the egg mixture, turning them to coat both sides.

4. Melt a spoonful of the remaining butter in a frying pan over a medium heat. Place the soaked hot cross bun rounds in the pan, shaking off any excess mix. Fry for 2-3 mins on each side. Transfer to a warm serving plate and cover with a tea towel to keep warm. Repeat with the remaining hot cross bun rounds and egg mixture, adding extra butter to the pan as needed.

5. To serve the hot cross eggy bread, pop a couple of fried rounds on each plate and drizzle over the warm citrus butter (reheat if necessary). Serve straight away with extra crème fraiche.