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Post by Dave on Feb 25, 2018 15:17:46 GMT
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
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