Hot Crossed Bacon and Egg Buns
- Serves: 4
- Prep: 5 mins
- Cook: 5 mins
- 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
- Brush both sides of the bacon rashers with maple syrup then place on a grill rack.
- Cook under a hot grill for 6 minutes, turning until they are crisp and golden on bite sides. Drain on kitchen paper.
- Split and toast the hot cross buns under the grill.
- 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.
- Spread the base of the buns with ketchup, top with spinach, bacon and the fried egg.
- Serve straight away with more ketchup if desired.
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