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

Sorrel Scott
Cooking time
Serves4 people
Vegetarians

What's better than a giant hot cross bun? When it's turned into delicious eggy bread, perfect for breakfast or brunch.

2 ratings
layout 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.
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Momma

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Joyous

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

Fred

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