Recipe: Hot cross bun eggs benedict

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An Easter take on a classic weekend brunch.
An Easter take on a classic weekend brunch.

Here's an Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.


Hollandaise sauce:
3 egg yolks

1 & 1/2 tbsp lemon juice

1/4 tsp salt

200g butter, melted

4 eggs

1 cup finely sliced spinach

1 tbsp maple syrup

8 rashers streaky bacon

4 hot cross buns


Place egg yolks, lemon juice and salt into a blender. With the motor running, pour the melted butter into the blender in a thin stream.

Keep the sauce warm by standing the blender in a bowl of warm water. Alternatively, store the sauce in a warmed vacuum flask. Makes about 1 cup.

Poach the eggs, until just set. Add a little vinegar to help them set, if preferred. Blanch the spinach, drain well and toss with the maple syrup.

Microwave the bacon until crisp, about 4 minutes. Halve the buns and lightly toast or grill.

Place the spinach on the bun bases, top each with a rasher of bacon, an egg, hollandaise sauce and the remaining bacon. Place the bun tops on the side. - Serves 4

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