Hot cross buns and eggs – can a recipe get any more Eastery? Throw in a bit of bacon and you have the perfect Easter weekend breakfast.

  • 10mins
  • 4
  • Easy


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


  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.

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