Hot cross bun French toast dippers

• egg↗1
• milk↗4 tbsp tbsp
• ground cinnamon↗¼ tsp tsp
• vegetable oil↗2 tsp tsp
• knob of butter
• hot cross buns2

  cut into thick soldiers

• caster sugar↗2 tbsp tbsp
• small hollow milk or white chocolate eggs2
• white chocolate- or vanilla-flavoured yogurt300ml ml
• lemon curd2 tsp tsp

Step-by-step instructions

1. 1

   For the dippers, carefully cut the tops off the chocolate eggs (just enough so that you can dip the hot cross bun soldiers into them) using a hot knife. (Or, gently score around the tops using a sharp knife, then carefully break off.) Divide the yogurt equally between the eggs, spooning it into the hollows, then dot over the lemon curd to create a ‘yolk’. Transfer each egg to an egg cup, then keep chilled until needed.

2. 2

   Crack the egg into a bowl, then beat in the milk and cinnamon to combine. Set aside. Melt the oil and butter together in a frying pan over a medium-low heat. Soak the hot cross bun soldiers in the egg mixture for 20-30 seconds (you may need to do this in batches). Fry the soldiers for about 5-6 mins until golden and set on all sides, then remove to a bowl.

3. 3

   Once all the hot cross bun soldiers are cooked, toss them in the caster sugar to coat. Serve with the yogurt-filled eggs for dunking.