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Bacon and Egg Hot Cross Buns Recipe

If you’re looking for a new, exciting way to enjoy the beloved Easter classic better known as the hot cross bun, you've come to the right place. Sweet and savoury combine in this mouthwatering breakfast or brunch stack. Oh, yes. This recipe combines fluffy, perfectly spiced hot cross buns with oozy, deep-golden yolks and sweet, sizzling bacon for a taste sensation. Need help perfecting your fried eggs? We’ve got that too.

  • Preparation time:
    5
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    1

What you'll need

  • 2 tbsp maple syrup
  • 1 large or medium free-range egg
  • 15g salted butter and a little extra, for spreading
  • Salt and pepper, to season
  • 1 tbsp vegetable oil 
  • 1 hot cross bun, sliced
  • 1 tbsp ketchup (or any sauce of choice)
  • 2 rashers smoked back bacon

How to make

  1. Start by coating the bacon rashers in maple syrup. Lay each rasher on a chopping board, pour over the maple and use the back of a spoon to make sure the entire rasher is coated. Flip the rasher and repeat on the other side.
  2. Heat the vegetable oil in a non-stick frying pan over medium-high heat. Once hot, add the bacon rashers and cook for around 2 to 4 minutes on each side, depending on if you prefer your bacon just cooked or crispy.
  3. Use tongs to remove the bacon rashers from the pan and set on a wire rack.
  4. Turn down to a low heat and melt the butter in the same pan. Once it starts to foam, carefully crack the egg into the pan. Season with salt and pepper.
  5. Cook for around 4 to 5 minutes, or until the whites solidify.
  6. While the egg is frying, toast the hot cross bun. Once toasted, spread both sides with butter and then a layer of ketchup or your favourite sauce.
  7. Layer the bacon on top of the bottom half of the hot cross bun, then place the egg on top of the bacon.
  8. Put the top of the hot cross bun on and serve.