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Hot Cross Eggy Bread with Citrus Butter
What's better than a giant hot cross bun? When it's turned into delicious eggy bread, perfect for breakfast or brunch.
1 comment
Ingredients
- For the citrus butter:
- 50g butter
- 2 tsp Seville orange marmalade
- 1 lemon, zest only
- For the eggy bread:
- 1 lemon
- 4 eggs
- 2 tbsp crème fraiche
- A pinch of mixed spice
- A knob of butter
- 1 Long Crichel Bakery Giant Hot Cross Bun
Prep: 10 mins; Cook: 4-6 mins
Method
1. Melt 50g butter with 2 tsp Seville orange marmalade and the zest of 1 lemon. Put in the fridge to set.
2. Beat 4 eggs with the zest of 1 lemon, 2 tbsp crème fraiche and a pinch of mixed spice. Dunk 4 giant hot cross bun slices into the eggy mix, coating both sides. Heat a knob of butter in a frying pan over a medium heat. Place the hot cross bun slices in the pan, shaking off any excess mix. Cook for 2-3 mins on each side. Repeat with another 4 slices.
3. Place a couple of eggy bread on each plate and top with a dollop of citrus butter.
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Joyous
Gorgeous! Add a bit extra creme fraiche to serve and its just gorgeous!
Fred