Eggs, bacon, ketchup and hot cross buns in one recipe? It's either a sure sign of the apocalypse or else so mad it might just work.
For many of us – and I count myself among these right-minded people – there’s nothing quite so perfect as a hot cross bun, freshly-toasted, splurged with a generous dollop of good quality butter.
My wife takes a different view: she also adds jam. And while I could perhaps right this off as one of her little foibles, I find it tough to swallow the fact that she has converted the children to her way of seeing things.
That terrible desecration of a hot cross bun pales into insignificance, however, when put up against the recipe which came our way the other day.
Hot cross buns with bacon. And maple syrup.
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And tomato ketchup.
Reader, I shudder; I hope you do too.
Thus, in the spirit of the horror film director who hopes to lessen real-world anxieties by sharing his impossible worst-case-scenarios with the world, we hereby share this recipe from the mad scientists at British Lion Eggs. Never again will such minor trifles such as jam-or-cream-first-on-scones trouble you.
If you’re brave enough to try this, please let us know – and if you like it, the organisation has more ideas at www.eggrecipes.co.uk. You have been warned.
Ingredients (serves 4)
- 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
- 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 minutes 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.
Easter is just around the corner, and if you find yourself with leftover hot-cross buns on your hands that have
Tom Aikens, founder of Tom's Kitchen, shared his recipe with Country Life.