Easter eggy bread
- Serves: 2
- Prep: 5 mins
- Cook: 5 mins
An egg-cellent recipe to rustle up this Easter. Use up your hot cross buns for the eggy bread and get creative with your toppings! What’s more the whole recipe takes just 10 minutes.
- 2 medium British Lion eggs
- 3 tbsp milk
- 2 tsp caster sugar
- A pinch of cinnamon
- 2 hot cross buns
- A few drops of vegetable oil
- 225g mixed berries - strawberries, blueberries and halved strawberries
- Greek yogurt and honey to serve
- In a wide shallow bowl, beat together the eggs, milk, sugar and cinnamon. Use a bread knife to horizontally slice each hot cross bun into 3.
- Place the bread in the egg mixture and leave to soak for 5 minutes, turning occasionally until all the egg has been soaked up.
- To make the compote, cut the strawberries into halves or quarter and place in a small pan with the raspberries and blueberries. Add the sugar and mix well. Place over a gentle heat and slowly bring to the boil. Simmer for 2 minutes, before spooning into a serving bowl or jug and leave to cool.
- Heat a medium non-stick pan, then add a couple of drops of oil and swirl around the pan. Pick up the hot cross buns and cook in the pan for 2 minutes until the base is golden.
- Turn over with a spatula and repeat until both sides are golden and crisp.
- Transfer to serving plates. Serve three slices per person and spoon over the warm compote. Serve with yogurt and honey
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