By Jan Bilton
Easter, a time when religious and cultural traditions are observed around the world, is also a time of moveable feasts of traditional foods.
Hot Cross buns, a favourite with New Zealanders, are supposed to be eaten only on Good Friday, never at any other time of the year. But popularity can overcome tradition. This sweet treat is versatile: it makes a fabulous substitute for bread in bread and butter pudding and is also great as a base for eggs benny.
HOT CROSS BUNS EGGS BENNY
An Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.
3 egg yolks
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
200g butter, melted
1 cup finely sliced spinach
1 tablespoon maple syrup
8 rashers streaky bacon
4 hot cross buns
Place the egg yolks, lemon juice and salt into a blender. With the motor running, pour the warm 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 in water, until just set. 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.
- Jan Bilton is a Cambridge-based, professional food writer. For more Easter recipes visit her website.