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.


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 


  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.