Jennifer Chaney's Hot Cross Bun Breakfast Baps

Sweet, salty, cheesy and ridiculously good. These Hot Cross Bun Breakfast Baps are the perfect Easter breakfast or brunch and such an easy way to turn a pack of hot cross buns into something seriously delicious.

Words by Jennifer Chaney · Photography by Jennifer Chaney

Toasted until golden, then loaded with ketchup, crispy streaky bacon, melted Red Leicester and a buttery fried egg - the sweetness and spice from the hot cross buns works SO well with the salty bacon and cheese.

Recipe

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

• 4 hot cross buns

• 8 rashers streaky bacon

• 4 slices Red Leicester cheese

• 4 large eggs

• Ketchup

• Butter or beef tallow, for frying

• Salt and black pepper

Method

1. Slice the hot cross buns in half and toast them, cut-side down in butter, in a frying pan until golden and lightly crisp. You can also pop them under the grill for a couple of minutes.

2. Cook the streaky bacon in a frying pan until golden and crispy. Remove from the pan and set aside.

3. Fry the eggs in a little butter or beef tallow - this gives them SO much more flavour. Cook until the whites are set but the yolks are still lovely and runny, then season with a little salt and black pepper.

4. Spread ketchup over the bottom half of each toasted hot cross bun, then pile on the crispy streaky bacon.

5. Add a slice of Red Leicester on top of the bacon and place under a hot grill for a minute or two until the cheese is completely melted and bubbling.

6. Top each one with a fried egg, add the other half of the toasted hot cross bun and serve immediately while everything is hot and the cheese is still gooey.

Jennifer stayed at Berwyn in Llangollen, Wales. For more recipes follow Jennifer on Instagram or Substack.