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Hot cross brunch bun recipe

Hot cross brunch bun recipe

13 ratings

Give the Easter classic a new twist with this indulgent brunch idea, sweet and savoury come together to make the ideal breakfast stack, perfect for a lazy bank holiday Monday. See method

  • Serves 4
  • 2 mins to prepare and 8 mins to cook
  • 410 calories / serving
  • Healthy


  • 4 Tesco Finest extra fruity hot cross buns
  • Rapeseed oil
  • 8 rashers of Tesco Finest maple cured streaky bacon
  • Tesco Finest maple syrup
  • 4 eggs
  • 2 Tesco Finest tomatoes on the vine 
  • 15g watercress

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    5g 26%
  • Sugars

    19g 21%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 43.4g Protein 19.3g Fibre 3.5g


  1. Halve and toast 4 hot cross buns.
  2. Meanwhile, heat 1 tsp rapeseed oil in a large frying pan over a medium heat. Fry streaky bacon, turning occasionally, for 3-4 mins or until cooked to your liking. Drain off most of the fat, then add 1 tbsp maple syrup to the pan. Stir to coat the bacon, then fry for another 30 secs; transfer to a plate and set aside.
  3. Wipe out the frying pan, add 2 tsp rapeseed oil and return to a medium heat. Crack in the eggs and fry for 2-3 mins until the whites are set and the yolks are still soft. Meanwhile, cut the tomatoes into 8 thick slices; season and set aside.
  4. To assemble, arrange your watercress across the hot cross bun bases. Top each with 2 tomato slices, 2 slices of bacon and a fried egg; top with the bun lid.
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