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Hot cross brunch bun recipe

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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
Healthy

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

Each serving contains

Energy
1790kj
410kcal 21%
Fat
17g 24%
Saturates
5g 26%
Sugars
19g 21%
Salt
1.7g 29%

of the reference intake
Carbohydrate 43.4g Protein 19.3g Fibre 3.5g

Method

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.

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