Spicy hot cross buns with crispy bacon and creamy brie


Layers of #JustDelicious crispy bacon, creamy Brie and fresh greens make this Easter favourite a tasty lunch box option any time of the year!


200g Eskort Round Cut Bacon

olive oil for frying

6 hot cross buns

2 handfuls of baby spinach

handful of basil

150g Brie cheese, thinly sliced

30ml (2T) tomato jam

salt and freshly ground pepper

butter for spreading



  • Heat olive oil in a frying pan over moderate heat.
  • Add the bacon and fry until crispy.
  • Cut the hot cross buns in half and spread both halves with butter
  • Add a layer of baby spinach and basil to the bottom half, followed by two or three cuts of bacon, a few slices of Brie and a spoonful of tomato jam.
  • Season with salt and pepper then close with the top half of the bun.

To serve

  • Tightly wrap each bun in wax paper before placing in the lunch box to keep the filling secured.

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