Hot cross brunch bun recipe
Created by The Tesco Recipes team
Give the Easter classic a new twist with this indulgent brunch idea, sweet and savoury come together to make the ideal breakfast stack, perfect for a lazy bank holiday Monday.
See method- Serves 4
- 2 mins to prepare and 8 mins to cook
- 410 calories / serving
Ingredients
- 4 Tesco Finest extra fruity hot cross buns
- Rapeseed oil
- 8 rashers of Tesco Finest maple cured streaky bacon
- Tesco Finest maple syrup
- 4 eggs
- 2 Tesco Finest tomatoes on the vine
- 15g watercress
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Shop ingredientsEach serving contains
- Energy
- 1790kJ 410.0kcal
- Fat
- 17g
- Saturates
- 5g
- Sugars
- 19g
- Salt
- 1.7g
of the Reference intake
Carbohydrate 43.4gProtein 19.3gFibre 3.5g
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- Halve and toast 4 hot cross buns.
- Meanwhile, heat 1 tsp rapeseed oil in a large frying pan over a medium heat. Fry streaky bacon, turning occasionally, for 3-4 mins or until cooked to your liking. Drain off most of the fat, then add 1 tbsp maple syrup to the pan. Stir to coat the bacon, then fry for another 30 secs; transfer to a plate and set aside.
- Wipe out the frying pan, add 2 tsp rapeseed oil and return to a medium heat. Crack in the eggs and fry for 2-3 mins until the whites are set and the yolks are still soft. Meanwhile, cut the tomatoes into 8 thick slices; season and set aside.
- To assemble, arrange your watercress across the hot cross bun bases. Top each with 2 tomato slices, 2 slices of bacon and a fried egg; top with the bun lid.
- See more Breakfast recipes
