Prep: 10 minutes
Cook: 4–6 minutes
For the citrus butter
2 tsp Seville orange marmalade
1 lemon, zest only
For the eggy bread
2 tbsp crème fraiche
A pinch of mixed spice
A knob of butter
1 Long Crichel Bakery Giant Hot Cross Bun
Melt 50g butter with two teaspoons of Seville orange marmalade and the zest of one lemon. Put in the fridge to set.
Beat four eggs with the zest of one lemon, two tablespoons of crème fraiche and a pinch of mixed spice. Dunk four 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 minutes on each side. Repeat with another four slices.
Place a couple of eggy breads on each plate and top with a dollop of citrus butter.
Recipe courtesy of Abel & Cole.