Hot Cross Eggy Bread with citrus butter

Ingredients



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




Method



1. Melt 50g butter with 2 tsp Seville orange marmalade and the zest of 1 lemon. Put in the fridge to set.


2. Beat 4 eggs with the zest of 1 lemon, 2 tbsp crème Fraiche and a pinch of mixed spice. Dunk 4 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 mins on each side. Repeat with another 4 slices.


3. Place a couple of eggy bread on each plate and top with a dollop of citrus butter







Abel and Cole recipe used with thanks