This is a sort of regular menu for Easter breakfast. My wife baked hot cross buns for Easter this year as usual but without the representative icing cross. Instead, she put icing on the side so that we could “smear” it on the bun however and wherever we wanted. In addition, she made a new cream cheese based icing. She also has a collection of “bunny” plates (bunny seen here peeking out from behind the food) that add to the occasion.
To complete the spring theme, I made creamy scrambled eggs which was supposedly made by Chef Patrick O’Connor of Inn at Little Washington when Queen Elizabeth visited some years ago. Since I did not have green aspraragus, I garnished with blanched sugar snaps and rapini.
The hot cross buns are made with a recipe from King Arthur flour.
Instead of confectionary sugar icing, she made cream cheese based icing with honey and cinnamon. This was much better and much easier to handle.
Ingredients for the icing:
1 package of Philadelphia cream cheese
1 tsp cinnamon powder
3 tsp. honey
3 tbs. butter
Directions: Cream the butter in a mixer. Add the cream cheese and mix until it is fluffy. Add the honey and cinnamon until completely blended.
This is not as sweet as a sugar based icing and it comes out like a spread so it is easier to use on the muffin. The cream cheese gives it a slight tartness offset by the honey. The cinnamon goes so well with the spices used in the hot cross buns. This is certainly something worth getting up for in the morning.