Hot Cross Eggy Bread with Citrus Butter Sauce Recipe | Abel & Cole

Hot Cross Eggy Bread with Citrus Butter Sauce

Cooking time
Serves4 people
Hot Cross Eggy Bread with Citrus Butter Sauce

What's better than a giant hot cross bun? When it's turned into delicious organic eggy bread, perfect for breakfast or brunch, especially when it’s made with eggs from happy hens like Abel & Cole's.

3 ratings
layout 2 comments


  • 100g butter, plus extra for frying
  • 4 tsp marmalade
  • 3 lemons
  • 4 eggs
  • 2 tbsp crème fraiche
  • Yogurt, to serve
  • A pinch of mixed spice
  • 4 large hot cross buns

Prep: 10 mins | Cook: 15 mins

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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 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.
5. To serve the hot cross eggy bread, pop a couple of fried rounds on eat plate and drizzle over the warm citrus butter (reheat if necessary). Serve with a spoonful of yogurt on the side.
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Beautiful with roasted veg and anything you fancy. Love it!



Gorgeous! Add a bit extra creme fraiche to serve and its just gorgeous!