Poached eggs on savoury hot cross buns

with wilted land cress

The buns do take quite some time, so remember to allow for them or make the day before if having for an easter breakfast. The recipe for the buns I have made are a less sweet version to a traditional recipe, making them a little more savoury for the dish. If you would like a more traditional bake; use just under 40g of sugar and add a little more apple and orange zest to the mixture, also a small handful of mixed peel.

For the buns, warm the milk slightly and add the butter to soften. Take a mixing bowl and add all the ingredients for the buns including the slightly warm milk and softened butter. With the apple, pealing, removing the core and dicing finely beforehand.

In a stand mixer with a dough hook or your hands, knead for roughly five minutes. Cover with cling-film and leave in a warm place for 1 hour.

Knock the air out of the dough, re-cover and return to your warm place for a further 45 minutes.

Turn the dough out onto a slightly floured surface, divide into 6 equal balls and place on a greased tray, place in two rows of three, roughly 1 inch between each ball. Cover with slightly oiled cling-film and set aside to rise for a further 45 minutes or until they are just touching each other.

preheat the oven to 220°C.

For the cross, mix together 2 tbsps of plain flour and two tbsps of water to form a paste. Remove the cling-film carefully and pipe over in long lines to form a cross on each.

Place in the oven on a middle shelf for 15-20 minutes or until golden and starting to brown.

Remove from the oven and brush some warmed golden syrup over the surface to give them a nice sheen, then set aside to cool on a wire.

Now simply lightly steam the land cress, it will not take long and make the poached eggs. For the poached eggs, lower one egg at a time from a ramekin into slightly simmering water that has a splash of vinegar in; remove when the whites feel firm and the yolk is still soft, a couple of minutes should do.

Slice the hot cross buns in half and toast. When doing this for lots of people, under the grill works best as you can get a lot more to be ready at the same time. Butter the hot cross buns, pile a little land cress on the base and place the poached egg on top with a crack of black pepper and sprinkle of sea salt and your good to go!


I had a few mixed opinions when I mentioned I was going to do this recipe. I did have a couple of practices and changed the previous opinions after the second attempt, the first being the more traditional sweet hot cross buns. The sweeter, fruitier version didn’t quite sit right with the eggs but bringing it slightly towards the savoury gave them a more luxury cinnamon toast and egg combo, which I love anyway.

Try it before you hate it!

They are quite a lot of effort to make, in time not difficulty, the repeated proving does drag out but with a timer and something to keep you occupied meanwhile, it should not be a problem. After all, to some of us, the processes and the cooking involved is as rewarding as the reward at the end.

View of Round Ring, Devon
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