I originally posted this recipe last year, after spotting something similar on Cafe Miami’s Instagram feed – a Hackney based cafe. Hoping to recreate this delicious brunch this Easter weekend for my parents, I thought I’d repost it for you all to enjoy too. Now I know, a bacon and egg hot cross bun might sound odd, but believe me when I say, IT WORKS!
Plenty of us enjoy bacon on pancakes with maple syrup, so why not bacon in a raisin bun? The sweetness from the raisins and bun, compliment the smokey bacon perfectly. My top tip – break the yolk of the egg with a knife and gently spread it around before popping the bun on top. This helps the bun soak up the yolk and prevents any dripping.
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!