Hot Cross Eggy Bread with Citrus Butter Recipe

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, for frying
1 giant hot cross bun

Prep: 10 mins | Cook: 4-6 mins

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Method

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.