Hot cross breakfast bake

I have an issue with Christmas decorations appearing in September. And hot cross buns being for sale all year long. They are such a treat precisely because they are usually only available during Easter – and, like fragrant strawberries in summer and nutty-sweet Jerusalem artichokes in winter, I so look forward to indulging in them for a brief period every year. Here is a recipe idea for a savoury dish making use of these little spiced buns and one of my favourite greens – cavolo nero.

Wishing you all a blessed Easter!

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Hot cross breakfast bake

Serves 4


1 large onion, finely chopped

large knob of organic butter

50g (small handful) Tuscan kale / cavolo nero, leaves stripped from stems and roughly chopped

4 wholewheat, preferably organic, hot cross buns, sliced into 5 slices each (they can be a few days old)

3 pastured organic eggs

200ml (1/2 plus 1/3 cup) milk of your choice

small handful (about 20g) pine nuts, toasted in a heavy based pan until golden

large handful (about 40g) grated strong cheddar cheese


  1. Preheat the oven to 180°C/350°F.
  2. Heat the butter, add the onion and cook over a medium heat until soft and translucent. Now turn up the heat and cook for another 20 minutes, stirring regularly to avoid the edges catching.
  3. While the onion is caramelising, “steam” the kale briefly in a little water until bright green and wilted. Refresh under cold running water and squeeze out any excess liquid.
  4. As soon as the onions are golden and sweet, set aside to cool slightly.
  5. Butter each of the hot cross bun slices with butter and stack in an ovenproof dish. Scatter over the toasted pine nuts.
  6. Now place the onion, kale, eggs and milk in a blender and blend briefly until the kale is finely chopped (but not completely liquidised). Carefully pour this mixture over the hot cross buns and leave to stand for at least 20 minutes.
  7. Sprinkle over the grated cheese and bake for 30 to 35 minutes or until golden and set.
  8. Remove from the oven and allow to cool slightly before serving.

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egg shells

2 responses to “Hot cross breakfast bake”

  1. Imke says:

    Sjoe, dis amazing kosse en fotos! Well done! So ongelooflik trots op jou! x

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