Hot Cross Eggy Bread with Organic Citrus Butter

Sorrel Scott

16 mins

4 people

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.

2 ratings

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

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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.