Got a couple of hot cross buns leftover from Easter? Thinking of throwing them out because you’ve eaten far too many over Easter? Stop! Instead, why not rustle up this quick and easy breakfast recipe.
I first spotted this delight on Cafe Miami’s Instagram feed. Cafe Miami are based in Hackney, and not living too close, I knew I wouldn’t get a chance to order one in person last weekend, so I decide to try and recreate it myself.
Now you might look at this and think ew?! Bacon and eggs in a hot cross bun? But don’t know it until you’ve tried it! If you like bacon and maple syrup on your waffles, or bacon and egg on your pancakes, this is no different. The sweet raisins act in place of syrup, the bun in place of your pancakes, and well your bacon and eggs are just as they always are.
The mix of savoury and sweet is delicious. There’s just something that works so well about bacon and sweet sugary bread. Mmm!
Ingredients (serves 2)
- 2x hot cross buns, halved
- Butter (room temperature)
- 2x medium free-range eggs
- 4x rashers of streaky bacon
- Begin by putting your grill on to high, and add a drop of oil to a large frying pan over a medium heat.
- Place your hot cross bun halves face up on a baking tray at the top of the oven. Grill for 2-3 minutes, or until browned. (Keep an eye on them!)
- Meanwhile add your bacon to the frying pan for 1-2mins.
- Add your eggs to the pan, flip your bacon over and turn your hot cross buns over in the oven. Cook everything for a further 1-2 mins or until browned.
- Remove your hot cross buns from the oven, add a little butter to each half and spread once it begins to melt.
- Take the frying pan off the heat. Add your bacon rashers to the bottom half of the bun. Layer on an egg and add the top of the bun. Enjoy!