Creme Egg toastie recipe

Creme Egg toasties are the epitome of Easter indulgence and we can't think of a better option for breakfast over the long weekend.

Everything about these toasties is Easter perfection, from the slightly savoury taste of the golden, butter-fried bread, to the oozing, messy, chocolatey centres that slowly erupts from the centre when you slice them in half. You only need three ingredients for this decadent delight - bread, butter and two Creme Eggs. We've used a fresh white loaf cut into quite thick slices. You can use wholemeal bread if you prefer, but for the best texture, avoid anything with chunks of grain in as it detracts from the egg goo.

Ingredients

• 4 x slices of thick white bread
• 1 tbsp butter
• 2 x Creme Eggs

Method

1. Preheat a heavy-bottomed frying pan on a medium heat. A grill pan will give you nice lines in your finished toastie, but any frying pan will give you a good finished product.
2. Thickly slice your bread into four rounds and generously butter one side of each.
3. Smash the Creme Eggs to flatten them slightly and layer in between two slices of your bread, making sure the buttered sides are facing outwards.
4. Place in your frying pan, buttered side down and toast until golden brown on one side before flipping over to cook the other side. This should take around 3-4 minutes per side to get a golden, crunchy outside and a melted middle.
5. When ready and melted to you liking remove from the pan, cut in half and serve.

Watch how to make our Creme Egg toasties here...

Top tip for making the Creme Egg toasties

We've used a frying pan here rather than a toasted sandwich maker, because it make it easier to control the filling and the washing up is significantly easier at the end.

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