Friday, April 14, 2017
Posted on 8:15 AM by Frank Lands
Here's an Easter twist on one of my favourite breakfast or brunch dishes, eggs benedict - it uses hot cross buns, hence the name eggs bunnadict!
The name comes from a dish served by the ETM bar group, which owns bars like the Botanist in the City of London - I haven't actually been to them but read in the Evening Standard about a dish they were serving over Easter: strawberry marshmallow and vanilla and coconut panna cotta on a hot cross bun base. It sounded awesome but I preferred the idea of making something savoury - and when I heard that Marks & Spencer had launched some savoury cheese and onion hot cross buns I decided these would be perfect for the base.
I couldn't get hold of any unfortunately - I asked staff in one M&S Simply Food and they had never heard of them and seemed surprised when I said M&S had recently announced their launch (do they not pay any attention to internal communications?!) and then suggested I try again in a few weeks - after Easter. Hmm.
M&S were then very helpful via Twitter and checked stock at two other stores local to me but said they didn't have any in stock, which was a shame (at least they knew what I was talking about this time!).
I knew there was no way I would have time to make my own hot cross buns so decided to take a punt and make eggs benedict on normal i.e. sweet hot cross buns and see how they would turn out... I was a bit nervous as my husband doesn't like sweet and savoury together and declared the bacon brownies I made from a Nigella recipe "an abomination". So it was a nice surprise when he said bacon, poached eggs and hollandaise sauce on a toasted hot cross bun shouldn't work... but strangely did!
So there you go - if you want a new way to enjoy your hot cross bun this Easter, try this Eggs Bunnadict!