Hot Cross Eggy Bread With Organic Citrus Butter | Living North

Hot Cross Eggy Bread With Organic Citrus Butter


Abel & Cole

Prep: 10 minutes
Cook: 4–6 minutes

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

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

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.

Published in: April 2019

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