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

Hot Cross Eggy Bread with Citrus Butter

Cooking time
Serves4 people
Hot Cross Eggy Bread with Citrus Butter

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


  • 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, for frying
  • 1 giant hot cross bun

Prep: 10 mins | Cook: 4-6 mins

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1. Pop the butter in a small pan with 2 tsp Seville orange marmalade and finely grate in the zest of 1 lemon. Warm for a few mins to just melt the butter. Pour into a dish and pop in the fridge or freezer to firm up while you make your eggyy bread.
2. Crack the eggs into a large bowl. Finely grate in the zest of 1 lemon and add 2 tbsp crème fraiche and a pinch of mixed spice.
3. Cut 8 slices from the giant hot cross bun slices and dunk them 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.
4. Place a couple of eggy bread slices on each plate and top with a dollop of citrus butter. Serve straight away.
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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!