Mini Egg Hot Cross Bun French Toast

Name: Mini Egg Hot Cross Bun French Toast
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 Hot cross buns; 1 Egg; 2 tbsp Milk; 15 g Protein powder - optional - see notes; 1/2 tsp Cinnamon; 1 tsp Honey; Salt; 100 g Fat free thick Greek yoghurt; 50 g Raspberries; 20 g Mini Eggs

This is a cosy Easter inspired breakfast, brunch or even a cheeky pud if you fancy it. Soft hot cross buns are soaked in a egg mixture and pan-fried until golden, then topped with creamy yoghurt, fresh berries and crushed Mini Eggs for a fun seasonal finish.

Cook

15m

Mini Egg Hot Cross Bun French Toast

This is a cosy Easter inspired breakfast, brunch or even a cheeky pud if you fancy it. Soft hot cross buns are soaked in a egg mixture and pan-fried until golden, then topped with creamy yoghurt, fresh berries and crushed Mini Eggs for a fun seasonal finish.

Cook

15m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by slicing the hot cross buns in half.

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For

Hot cross buns, I used Triple Chocolate from Tesco

Egg

tbsp

Milk

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Per Serving

Calories

372kcal

Fat

11.7g

Carbs

45.55g

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Made it?

easter,

breakfast,

brunch,

sweet,

dessert,

under 400 calories,

under 15 minutes

Comments

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Lisa W

6 months ago

Amazing!!!

Robyn

6 months ago

Deborah R

6 months ago

Lovely treat for a Sunday! So easy to make and tastes so good too

Cara M

6 months ago

What a treat this felt!

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Mini Egg Hot Cross Bun French Toast

This is a cosy Easter inspired breakfast, brunch or even a cheeky pud if you fancy it. Soft hot cross buns are soaked in a egg mixture and pan-fried until golden, then topped with creamy yoghurt, fresh berries and crushed Mini Eggs for a fun seasonal finish.

Mini Egg Hot Cross Bun French Toast

This is a cosy Easter inspired breakfast, brunch or even a cheeky pud if you fancy it. Soft hot cross buns are soaked in a egg mixture and pan-fried until golden, then topped with creamy yoghurt, fresh berries and crushed Mini Eggs for a fun seasonal finish.

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