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Breakfast hot cross bun

Breakfast hot cross bun


We've topped slightly sweet Co-op hot cross buns with a classic savoury breakfast combo - and it really works!

  • Feeds 1 Feeds 1
  • Ready in 10 minutes

Each serving contains

  • Energy
    2471kj 589kcal
  • Fat
    High 62%
  • Saturates
    High 66%
  • Sugar
    Low 11%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 33g

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Big Bag Option


  • 2 tbsp Co-op olive oil
  • 50g Co-op chestnut mushrooms, sliced
  • 80g Co-op baby spinach
  • 1 garlic clove, finely grated
  • 1 Co-op hot cross bun, split
  • 1 tbsp Co-op unsalted butter, softened
  • 1 Co-op British free range egg


  1. Heat half the olive oil in a frying pan and cook the mushrooms over a high heat for 5 mins, until golden. Add the spinach and garlic to the pan
  2. and cook until the spinach is wilted, then season
  3. Meanwhile, toast the hot cross bun and spread the cut sides with the butter
  4. Fry the egg in the remaining oil until cooked to your liking
  5. Fill the bun with the spinach mixture, topped with the egg to serve

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