An Egg-cellent Easter Brunch

Saturday, 13 April 2019

Yes, I’ve used the phrase ‘egg-cellent’ when titling this post with seemingly zero shame.

I’ve got to admit, however, that the Fancy Baked Eggs above are really some of the best I’ve ever eaten. Not to toot my own trumpet or anything (save that for after brunch), but they were super easy to make and went down really well with my other half.

If you’re more of a continental breakfast fan, however, then my Hot Cross Bun Granola is probably more up your street. The smell of the baked buns alone, mixed with orange zest and cinnamon, is enough to make you want to scoff the whole lot in one go. The recipe itself might sound slightly weird but, believe me, a batch of this stuff will give you enough get-up-and-go to battle through any Easter weekend activities you’ve got planned. 

So, without any further ado, here's how to whip up your own Easter Brunch delicacies next weekend:

This post contains a gifted item from norma & dorothy.

Fancy Baked Eggs
(makes 2 little dishes)

Adapted slightly from this recipe.


* vegetable oil

* 4 large, free-range eggs

* 50g smoked salmon

* chives

* bread for dippy soldiers


1. Preheat the oven to 240°C. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.

2. Finely chop the chives and shred the salmon.

3. Place the filling into your prepared ramekins, crack a couple of eggs on top and season with salt and pepper.

4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away with a fistful of toast soldiers.

Hot Cross Bun Granola

Adapted slightly from this recipe.


* 3 Hot Cross Buns

* 50g melted butter

* 2 tbsp. golden caster sugar

* 2 tbsps. Honey

* 2 tbsp. vegetable oil

* 1 tsp. vanilla extract

* zest of 1 orange

* 2 tsp. cinnamon

* 150g mixed fruit and nuts

* 50g oats


1. Pre-heat oven at 190°C. Tear the hot cross buns into small chunks and place onto a baking sheet before pouring over the melted butter and sugar. Bake for 10-12 minutes until golden, giving the chunks a good shake halfway through.

2. In a large bowl, mix together the honey, oil and vanilla. Add the orange zest, fruit and nuts, oats, and cinnamon. Mix well so everything is evenly coated.

3. Once the hot cross bun pieces are toasted, remove the tray from the oven and add the honey mixture to the tray.

4. Pack the whole mixture tightly into the tray. I found it easier to use the back of a wooden spoon to smush everything down into the tray - don't worry about breaking the hot cross bun chunks up, this is granola after all! Place the baking sheet back in the oven for another 10-15 minutes, baking until everything looks and smells slightly toasted.

5. Once out of the oven, leave to cool then use your fingers to break apart and crumble the granola, leaving the pieces as big or small as you would like.

6. Store the granola in an air tight container - it will last up to a month!

There you go! Everything you need to create a yummy Easter spread next weekend.

I recommend serving everything with a big pot of tea and, if you're feeling flush, perhaps some orangey Buck's Fizz to wash everything down! (It is a Bank Holiday weekend, after all).

Plus, if you (like me) love the idea of styling your brunch around a beautiful wooden serving board, take a look at the personalised homeware over on norma & dorothy

They kindly gifted me my very own serving board for this post and I loved piling all my brunch treats around it! It's a great addition to my kitchen and looks so pretty propped up against the kitchen tiles :)

That's it for now - I hope you all have a fabulous Easter weekend!

In the meantime,
All my love,
Siân x

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