Hot Crossed Bacon and Egg Buns

Hot Crossed Bacon and Egg Buns
  • Serves: 4
  • Prep: 5 mins
  • Cook: 5 mins

A new twist on the classic Easter hot cross bun.


  • 8 rashers smoked back bacon
  • 4 large British Lion eggs
  • Maple syrup
  • 4 hot cross buns
  • Baby spinach leaves
  • A little oil for frying
  • 4 tsp tomato ketchup


  1. Brush both sides of the bacon rashers with maple syrup then place on a grill rack. 
  2. Cook under a hot grill for 6 minutes, turning until they are crisp and golden on bite sides. Drain on kitchen paper. 
  3. Split and toast the hot cross buns under the grill.
  4. Meanwhile, heat a little oil in a non stick frying pan, crack in the eggs and fry for 3—4 minutess or until cooked to your liking.
  5. Spread the base of the buns with ketchup, top with spinach, bacon and the fried egg.
  6. Serve straight away with more ketchup if desired.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
400 34.4g 21.2g 20.7g 6.2g 2.7g

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3.5 / 5 rating (34 votes)

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