• 8 unsmoked reduced-salt bacon rashers
  • 4 hot cross buns


  1. 1

    Preheat the oven to 200°C/gas mark 6. Line a baking sheet with foil and place a wire rack on top.

  2. 2

    Lay the bacon on the rack in a single layer, but don't let it overlap. Cook for 18-20 minutes, turning over halfway, until the bacon is deep golden-brown and crispy.

  3. 3

    Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping.

  4. 4

    Slice the hot cross buns in half and toast. Serve each bun with two strips of bacon inside.

Nutritional Details

Each serving provides
  • Energy 1306kj 312kcal 16%
  • Fat 9.2g 13%
  • Saturates 3.0g 15%
  • Sugars 17.7g 20%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 1063kj/254kcal

Each serving provides

35.7g carbohydrate 2.2g fibre 20.5g protein

Also in these Scrapbooks

Back to top