Eggy Hot Cross Buns with Blueberry Yoghurt, Honey & Toasted Almonds

You can't beat a sticky hot cross bun any time of year! Serve with a Total Yoghurt Split Pot with Blueberry and a drizzle of honey.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
1 FAGE Total 0% Split Pots with Blueberry
4 hot cross buns
100ml milk
2 eggs
1 tbsp honey
50g toasted flaked almonds
1 punnet fresh blueberries

15'-30'
Serves 4
INSTRUCTIONS
  1. Slice the hot cross buns in half.
  2. Mix the milk and eggs together and soak the sliced buns in the egg mixture for a couple of minutes.
  3. Using a non-stick frying pan and a little oil gently fry the buns on each side until golden brown.
  4. To serve, stack the 2 slices on a plate, spoon on half the pot of yoghurt and blueberry compote, drizzle with honey and top with almonds. Garnish with the fresh blueberries.

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