This creamy lemon ravioli is so luxuriously delicious yet so simple to make!

For how tasty this recipe is, I think you’ll be surprised at just how easy it is. Follow me…

Lemon Cream Sauce

The sauce is rich and creamy yet perfectly balanced with the vibrant flavour of lemon. I’ve also tried to add some savoury depth of flavour, just to give the sauce a more rounded flavour, as opposed to just being cream + lemon. I’ve done this by adding some chicken stock, shallots, garlic, Dijon mustard and a generous amount of black pepper to really help bring out the best in the sauce.

Cooking the ravioli

I recommend taking at least a minute off the package timings as the ravioli will finish cooking in the sauce. If you completely cook it, it’ll turn to mush by the time the sauce re-thickens in the pan.

Sauce consistency

The lemon juice will actually thicken the sauce, as will the parmesan and Dijon. As you stir in the ravioli, the excess water will help thin out the sauce. Just keep gently stirring until the sauce re-thickens and clings to the ravioli.

Process shots: melt butter (photo 1), fry shallots (photo 2), fry lemon zest, black pepper and garlic (photo 3), stir in stock and cream (photo 4), stir in lemon juice, Dijon and parmesan (photo 5), simmer then stir in ravioli (photo 6).

Creamy Lemon Ravioli FAQ

What kind of ravioli should I use?

Any sort of seafood filling works brilliantly. I’ve also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.

Can I use tortellini instead?

For all intents and purposes tortellini will make a perfect sub.

How lemony is the sauce?

I use one lemon (zest and juice) and find it gives the perfect punch of flavour, but it is certainly isn’t overbearing. This recipe is very easy to adjust and add more lemon juice though if you want.

Won’t the lemon juice curdle the sauce?

So long as you’re using heavy (US) or double (UK) cream, the sauce won’t curdle. As such, I don’t recommend using anything lighter (half & half/single cream).

Serving Creamy Lemon Ravioli

I love finishing with some fresh basil as I love the combo of lemon + basil. If you’re not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.

Alongside basil, I’ll usually finish with some more black pepper and parmesan, but both are totally optional.

Alrighty, let’s tuck into the full recipe for this creamy lemon ravioli shall we?!

How to make Creamy Lemon Ravioli (Full Recipe & Video)

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Creamy Lemon Ravioli

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This creamy lemon ravioli is so luxuriously delicious yet so simple to make!

Course Dinner, Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon
• Jug (for stock)
• Fine Cheese Grater (for parmesan)
• Zester (or use fine cheese grater)

Ingredients

• 4 tbsp / 60g Butter
• 2 Shallots, very finely diced
• 2 cloves of Garlic, very finely diced
• 1 Lemon, zested then halved
• 1/2 tsp Black Pepper, or to taste
• 160ml / 2/3 cup Chicken Stock
• 240ml / 1 cup Double/Heavy Cream, at room temp
• 1 tsp Dijon Mustard
• 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
• 1/4 – 1/2 tsp Salt, or to taste (see notes)
• 500g / 1lb Ravioli (see notes)
• small Fresh Basil Leaves, to serve (see notes)

Instructions

• Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so.
• Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt.
• Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce).
• Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water.
• Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired.

Video

Notes

a) Lemon – I find the zest and juice of 1 lemon gives this pasta a good punch of flavour, but nothing overbearing. If you feel you want a little more lemon flavour feel free to add more in.

b) Sauce seasoning – I find this sauce needs a generous amount of salt and pepper to highlight the simple flavours in the sauce. I’d definitely go for the 1/2 tsp pepper, as the spice balances out the sourness from the lemon and the richness from the cream. Work to taste with the salt (I typically end up with around 1/2 tsp).

c) Ravioli – Any sort of seafood filling works brilliantly. I’ve also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely.

d) Basil – I love the combo of lemon and basil, so I typically finish with a handful of small basil leaves. If you’re not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.

e) Calories – Whole recipe divided by 4 with no extra parmesan.

Nutrition

Calories: 470kcal | Carbohydrates: 23.77g | Protein: 8.47g | Fat: 38.93g | Saturated Fat: 23.839g | Polyunsaturated Fat: 1.674g | Monounsaturated Fat: 10.789g | Trans Fat: 0.575g | Cholesterol: 127mg | Sodium: 960mg | Potassium: 419mg | Fiber: 2.2g | Sugar: 7.45g | Vitamin A: 1615IU | Vitamin C: 6.3mg | Calcium: 200mg | Iron: 1.22mg

For another creamy lemon recipe check out my Creamy Lemon Salmon and Creamy Lemon Pork Chops!

For more similar recipes check out these beauties:

Sauces for Ravioli

• Creamy Tuscan Ravioli
• Tomato Sauce for Ravioli
• Garlic Cream Sauce for Ravioli
• Brown Butter Sauce for Ravioli

The post Creamy Lemon Ravioli appeared first on Don't Go Bacon My Heart.

Here I’ll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

This is such a vibrant and flavoursome dinner that comes together in around 20 minutes. I’m confident you’re going to love it. Follow me…

Chipotle Salmon

We’re going to be using boneless skinless salmon fillets for this recipe. To inject some flavour, we’re going to marinate them in a simple chipotle marinade. Here’s what you’ll need:

Chipotle Salmon Marinade Ingredients

• Chipotle Powder – You’ll find this in most supermarkets.
• Extra Seasonings – To create more depth of flavour I also add in some cumin, paprika, onion & garlic powder and salt & black pepper.
• Lime Juice – Lightly tenderises the salmon and adds a boost of flavour.
• Oil – Helps bind everything together and prepares the salmon for frying.

How long should I marinate the salmon for?

I just leave it at room temp whilst I prep the salsa. You can marinate it for up to 20 minutes though.

Pan-Fried Salmon

To cook the salmon, we’re going to pan-fry it. This way you can develop some extra flavour by lightly charring the seasoning. You also get the opportunity to baste the fillets in butter.

Process shots: add seasoning, oil and lime juice to bowl (photo 1), coat salmon (photo 2), add to pan (photo 3), fry, flip then baste in butter (photo 4).

Mango Avocado Salsa

This pairs PERFECTLY with the salmon. The sweetness balances out the chipotle so beautifully. Here’s what you’ll need:

• Mango – I use pre-diced mango but you can use a whole fresh one if you’d prefer.
• Avocado – Perfectly ripe and diced to the same size as the mango.
• Onion – I prefer red onion for its milder flavour and for a pop of colour.
• Coriander/Cilantro – This is a must in salsa! Although if you REALLY don’t like it you can use parsley.
• Jalapeño – You can sub any other green chilli.
• Extra Virgin Olive Oil – Adds a mild background flavour and a silky texture.
• Lime Juice – Brings the salsa to life with a vibrant burst of flavour.

Can I make this ahead of time?

I wouldn’t make it too far ahead of time, just because the avocado will start to brown and the whole thing can get a bit mushy. Having said that, a few hours tightly stored in the fridge will be just fine.

Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).

Serving Chipotle Salmon

To serve, I love using some coconut rice (microwavable is fine). Just plonk the salmon on top, then spoon over any resting juices and basting butter – don’t waste any flavour! From there, plonk on the salsa and top with lime juice and more coriander if desired.

For another delicious recipe similar to this checkout my Cajun Chicken with Avocado Corn Salsa!

Alrighty, let’s tuck into the full recipe for this chipotle salmon and mango salsa shall we?!

How to make Chipotle Salmon & Mango Avocado Salsa (Full Recipe & Video)

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Chipotle Salmon with Mango Avocado Salsa

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Here I'll show you the most irresistible way to serve chipotle salmon and mango avocado salsa!

Course Dinner, Main Course

Cuisine Mexican, Western

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 4

Calories 571kcal

Author Chris Collins

Cost £4 / $5

Equipment

• Large Shallow Dish (for marinating salmon)
• Sharp Knife & Chopping Board
• Medium Sized Mixing Bowl (for salsa)
• Large Non-Stick Pan & Tongs
• Brush

Ingredients

Salmon

• 1 tsp Chipotle Powder (see notes)
• 1/2 tsp EACH: Paprika, Cumin, Onion Powder, Salt
• 1/4 tsp EACH: Garlic Powder, Black Pepper
• 1 1/2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lime Juice (~1/2 lime)
• 4x 120-150g / 4-5oz boneless skinless Salmon Fillets
• 2 tbsp Butter

Salsa

• 250g / 9oz Fresh Mango, diced (see notes)
• 1 medium/large Avocado, diced (flesh should weigh ~180g/6.3oz)
• 1/2 medium Red Onion, finely diced
• 1 fresh Jalapeño, deseeded & finely diced (or other green chilli)
• 2 tbsp finely diced Fresh Coriander/Cilantro
• 2 tbsp Lime Juice, or to taste (~1 lime)
• 1 tbsp Extra Virgin Olive Oil
• Salt, to taste

To Serve

• 2x microwavable pouches of Coconut Rice, cooked to packet instruction (see notes)
• 2 Limes, halved

Instructions

• In a large shallow dish whisk the salmon seasoning with the oil and lime juice. Add the salmon and coat in the marinade, then leave at room temp as you prep the salsa (don't marinate longer than 20 mins).
• In a medium-sized mixing bowl combine all of the salsa ingredients, seasoning generously with salt (to taste).
• Place a large non-stick pan over medium-high heat then add the salmon fillets. Brush over any leftover marinade and leave to fry for 3 minutes until lightly charred and crisp on the bottom. Carefully flip and fry them for 2 minutes, then add the butter and baste them for 1 more minute, or until they're just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the marinade, but you don't want it to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
• Serve 1/2 pack of rice per person with 1/2 lime wedge each. Place the salmon on top of the rice and spoon over some leftover butter from the pan and any resting juices (don't waste any flavour!). Top with salsa, a good squeeze of lime juice and any coriander you've got lurking about. Enjoy!

Video

Notes

a) Salmon – You can marinate the salmon up to 20 minutes. Don’t go over that – the salmon is delicate and will become chewy. Keep it at room temp regardless so you can take the chill out of the centre and help it cook through evenly.

b) Chipotle Powder – Schwartz do a chipotle powder which is stocked in most supermarkets. I use ‘medium’ spice.

c) Mango – I use pre-diced mango, but you can you a whole fresh mango. Just ensure the flesh comes to 250g/9oz.

d) Rice – Tilda do a basmati rice, which is what I’ve used here. It’s not the most ‘coconuty’ rice I’ve ever had, but it does add a nice mellow flavour that pairs well with the other ingredients in the dish. Much better than plain rice!

e) Calories – Whole recipe divided by 4.

Nutrition

Calories: 571kcal | Carbohydrates: 52.68g | Protein: 29.46g | Fat: 27.37g | Saturated Fat: 6.985g | Polyunsaturated Fat: 3.106g | Monounsaturated Fat: 14.365g | Trans Fat: 0.278g | Cholesterol: 70mg | Sodium: 432mg | Potassium: 869mg | Fiber: 4.8g | Sugar: 9.72g | Vitamin A: 1107IU | Vitamin C: 32.5mg | Calcium: 33mg | Iron: 2.8mg

The post Chipotle Salmon with Mango Avocado Salsa appeared first on Don't Go Bacon My Heart.

These Tuscan-style prawns are creamy, delicious and SO simple to make!

I must admit, this is fast becoming one of my all-time favourite ways to serve prawns. The sweetness of the prawns really pops in the rich, creamy sauce.

Preparing Prawns

The prawns make up the bulk of the recipe, so it’s important we treat them right to present them in their most delicious light.

What kind of prawns should I use?

You’re looking for raw king prawns (I actually use ‘jumbo’ king prawns). If you’re in the US it’s ‘shrimp’ you’re after. I buy them peeled/deshelled for ease – most places will sell them ready to go.

When it comes to prepping the prawns, there are two important steps to consider:

1. Patting Dry – You’ll want to thoroughly pat the prawns dry before you fry them. This will help them pick up colour in the pan (i.e. flavour) and will prevent them from steaming/stewing.
2. Seasoning – I season them with a generous amount of salt and pepper to bring out their natural deliciousness. I also stir in some sun dried tomato oil to get them ready for frying, although you could use olive oil.

Cooking the prawns

Prawns cook very quickly, so we’re going to pan-fry them in a nice hot pan. They won’t take long, and they’ll carry on cooking slightly as they rest and when they’re added back into the sauce. Try to avoid them curling up into an ‘O’ shape as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side is what you’re aiming for.

Process shots: pat prawns dry (photo 1), stir in salt, pepper and oil (photo 2), fry in two batches (photos 3&4).

Creamy Tuscan Prawns

I am of course using the term ‘Tuscan’ very loosely here, but I’m already halfway through the post, so there’s no going back now.

The sauce has a creamy, garlicky, tomatoey base with bursts of fresh basil. I’ve also bulked it out with some baby spinach leaves.

Sauce Consistency

You’ll want to simmer the sauce until it’s fairly thick. Once you add the spinach and any resting juices from the prawns, the sauce will thin back out. The end result should be a thick, creamy sauce that thickens around and clings to the prawns.

Process shots: melt butter (photo 1), fry garlic, smoked paprika, oregano and tomato puree (photo 2), add cream and stock (photo 3), stir in sun dried tomatoes, basil and parmesan (photo 4), stir in spinach (photo 5), stir in prawns (photo 6).

Tuscan Prawns FAQ

Can I use frozen prawns?

Yes, just make sure you thaw them before you prepare them.

Can I use frozen spinach?

I highly recommend fresh spinach for this recipe.

Can I sub the cream?

The sauce is supposed to be thick and rich, so I highly recommend using double/heavy cream.

Serving Tuscan Prawns

When it comes to serving, I like to keep things rustic and just serve with some crusty bread. You could serve with rice/pasta or even mash if you want to make it even heartier! I also like a lemon wedge, but this is totally optional.

For more Tuscan-style dinners check out my Creamy Tuscan Chicken Pasta, Tuscan Ravioli and Salmon & Gnocchi!

For another delicious way to prepare prawns check out my Bang Bang Shrimp!

Alrighty, let’s tuck into the full recipe for these Tuscan prawns shall we?!

How to make Tuscan Prawns (Full Recipe & Video)

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Creamy Tuscan Prawns

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These Tuscan-style prawns are creamy, delicious and SO simple to make!

Course Appetizer, Dinner, Main Course

Cuisine Italian, Western

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 559kcal

Author Chris Collins

Cost £4 / $5

Equipment

• Sharp Knife & Chopping Board
• Small Bowl & Tongs
• Kitchen/Parchment Paper
• Large Pan
• Jug (for stock)
• Fine Cheese Grater

Ingredients

• 500g / 1lb raw/peeled King Prawns/Shrimp (see notes)
• 2 tbsp Sun Dried Tomato Oil from the jar (sub olive oil)
• 1/2 tsp EACH: Salt & Black Pepper
• 2 tbsp Unsalted Butter
• 4 cloves of Garlic, finely diced
• 1/4 tsp EACH: Smoked Paprika, Oregano
• 1 tbsp Tomato Puree (Tomato Paste in US)
• 120ml / 1/2 cup Chicken Stock
• 240ml / 1 cup Double/Heavy Cream, at room temp
• 125g / 4oz Sun Dried Tomatoes, thinly sliced
• 40g / 1/2 cup freshly grated Parmesan
• 1/2 bunch of Fresh Basil, finely diced (15g/0.5oz)
• 100g / 3.5oz Baby Spinach Leaves
• Crusty Bread & Lemon Wedges, to serve

Instructions

• Thoroughly pat the prawns dry with kitchen/parchment paper then coat in 2 tbsp oil and 1/2 tsp salt & pepper.
• Place a large pan over high heat. Once hot, space out half the prawns and leave to fry for 1 minute. Flip them over, fry for a further minute, then remove and repeat with the second batch.
• Lower the heat to medium and melt in the butter. Add the garlic, smoked paprika and oregano and fry for 30 seconds or so, then stir in the tomato puree and fry for a minute or so. Stir in the stock and cream, then stir in the parmesan, sun dried tomatoes and basil.
• Simmer for a few minutes until the sauce is fairly thick, stirring somewhat frequently. Stir in the spinach alongside the resting juices from the prawns. Once the spinach begins to wilt, stir in the prawns.
• Check for seasoning and adjust if needed then serve and enjoy!

Video

Notes

a) Prawns – Most pre-packed prawns will come ready to cook (deveined etc). You can use frozen, just make sure you thaw them first. I actually used ‘jumbo’ king prawns which were lovely.

b) Cooking prawns – They won’t take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an ‘O’ shape as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side is what you’re aiming for.

c) Sauce consistency – You want it fairly thick before adding the spinach. The excess water from the spinach, alongside the resting juices from the prawns, will thin the sauce back out.

d) Spinach – I typically just remove any large stalks, but this is optional. It’ll be quite tricky to stir through the sauce at the start. But as it wilts, it’ll become much easier.

e) Serving – I love these with some crusty bread, but you could serve with rice or even mash if you’d like. I like a little squeeze of lemon at the end, but it’s optional. It helps cut through the rich sauce, but you might prefer it without.

f) Calories – Just the prawns and no sides. Calories per serving.

Nutrition

Calories: 559kcal | Carbohydrates: 22.85g | Protein: 34.69g | Fat: 39.27g | Saturated Fat: 19.686g | Polyunsaturated Fat: 3.749g | Monounsaturated Fat: 13.26g | Trans Fat: 0.353g | Cholesterol: 307mg | Sodium: 742mg | Potassium: 1641mg | Fiber: 4.6g | Sugar: 13.76g | Vitamin A: 3931IU | Vitamin C: 21.2mg | Calcium: 274mg | Iron: 4.43mg

The post Creamy Tuscan Prawns (Shrimp) appeared first on Don't Go Bacon My Heart.

This spicy salmon pasta is creamy, fiery, rich and absolutely delicious!

This is one of those recipes that really does tick all the boxes. Thankfully it’s really simple to make as well! Follow me…

Pan-Fried Salmon

Maybe I’m wrong, but I feel that salmon + pasta is an under-appreciated combination. Salmon excels in many different dishes, but nestling it’s way into a rich, creamy pasta has got to be one of the most delicious ways to serve it!

What kind of salmon should I use?

We’ll be using a couple of boneless skinless fillets. If your salmon has the skin on you’ll want to remove it before you fry it. Because we’re going to be breaking up the salmon you can use one piece instead of fillets if that’s what you have.

Preparing the salmon

I recommend getting the salmon out of the fridge 30 minutes beforehand, just to relax the fish and help it cook through more evenly. You’ll also want to season both sides of the salmon with a simple concoction of smoked paprika, cayenne pepper, salt and pepper.

Pan-frying the salmon

Pan-frying is the best option for cooking the salmon in this context as it’s the best chance to develop some flavour. You can build up a nice crust and also baste the salmon in butter. Basting in butter helps keep the salmon nice and moist and will wrap it in a rich buttery flavour. The leftover butter (which is now infused with the salmon seasoning) will be used to fry the onion

Process shots: add seasoned salmon to pan (photo 1), fry then flip (photo 2), add butter (photo 3), baste (photo 4).

Creamy Tomato Salmon Pasta

If you’ve been around here for a little while you’ll know how much I love a creamy tomato pasta. It works so well in this context with the spice and salmon!

This pasta sauce is rich, but it’s balanced out nicely by the spice of the chilli flakes and tangy/sweetness of the sun-dried tomatoes. I also love adding in a splash of white wine. Not only will this help cut through the richness of the sauce, but it’s also great to deglaze the pan with. If you can’t use it you can leave it out though.

Starchy Pasta Water

I like to transfer the cooked pasta right from the pot into the pan with the sauce. This will bring some excess water with it, which is great for thinning out the sauce. The starch in the water will also help thicken the sauce and turn it a little glossy. If the sauce over-thickens at any point you can toss through some more water from the pot.

Process shots: fry onion, garlic, chilli flakes and sun-dried tomatoes (photo 1), stir in tomato puree then simmer wine (photo 2), stir in stock and cream (photo 3), add pasta (photo 4), toss in parmesan and parsley (photo 5), toss in salmon (photo 6).

Spicy Salmon Pasta FAQ

What kind of pasta should I use?

I love using Linguine, but any type of long-cut pasta will do the trick.

How spicy is this pasta?

It’s definitely got a kick, but I wouldn’t say it’s overbearing. You can control the spiciness with the chilli flakes if you’re wary.

How do I know when the salmon is cooked?

You want the salmon to be slightly under your preference after it’s fried. It should easily flake and the centre should turn from a deep pink to a light pink similar in colour to the outside. Don’t worry too much though as it’ll cook more as it rests and when tossed through the pasta.

Serving Spicy Salmon Pasta

To serve, I typically sprinkle over any leftover parsley and parmesan I’ve got lurking around. You can also garnish with an extra pinch of chilli flakes too if you fancy!

For the chicken version of this recipe check out my Spicy Chicken Pasta!

For the sister recipe to the dish check out my Creamy Salmon Pasta!

Alrighty, let’s tuck into the full recipe for this spicy salmon pasta shall we?!

How to make Spicy Salmon Pasta (Full Recipe & Video)

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Spicy Salmon Pasta

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This spicy salmon pasta is creamy, fiery, rich and absolutely delicious!

Course Dinner, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 984kcal

Author Chris Collins

Cost £5 / $6.50

Equipment

• Sharp Knife & Chopping Board
• Large Non-Stick Pan & Wooden Spoon
• Large Pot & Tongs (for cooking pasta)
• Jug (for stock)
• Fine Cheese Grater

Ingredients

Salmon

• 2x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp (see notes)
• 1/2 tsp EACH: Smoked Paprika, Cayenne Pepper
• 1/4 tsp EACH: Salt, Black Pepper
• 2 tsp Olive Oil
• 1 tbsp Butter

Pasta

• 200g / 7oz Linguine (or other long-cut pasta)
• 1 small White Onion, finely diced
• 2 cloves of Garlic, finely diced
• 6 Sun-Dried Tomatoes, finely diced
• 1/2 tsp Chilli Flakes (see notes)
• 2 tbsp Tomato Puree (Tomato Paste in US)
• 60ml / 1/4 cup Dry White Wine (see notes)
• 80ml / 1/3 cup Chicken Stock
• 160ml / 2/3 cup Double/Heavy Cream (leave at room temp)
• 30g / 1oz / 1/3 cup freshly grated Parmesan
• 1 tbsp finely diced Fresh Parsley
• Salt & Black Pepper, as needed

Instructions

• In a small pot combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
• Heat 2 tsp oil in a large non-stick pan over medium-high heat. Add the fillets and fry for 3 minutes until lightly charred and crisp on the bottom, then flip them over and fry for another 2 minutes. Melt in the butter and baste the fillets for a further minute, or until they're just about cooked through the centre (they will continue cooking so don't worry too much). The salmon will lightly blacken from the seasoning, but you don't want it to burn, so lower the temp slightly if you need to at any time during this. Remove the fillets and place them on a plate to one side, then lower the heat to medium.
• At this point you can add the pasta to salted boiling water and cook it until it is al dente. Don't drain.
• Add the onion to the leftover fat in the pan and fry until soft and golden, then add the garlic, chilli flakes and sun-dried tomatoes and fry for a further minute.
• Stir in the tomato puree and fry for a minute, then pour in the wine. Cook it out for a few minutes, or until it's almost completely evaporated and the pungent smell of alcohol disappears, deglazing the pan with your wooden spoon as needed.
• Pour in the stock and cream then give everything a good stir. Bring to a gentle simmer, then turn the heat to low. Use your tongs to transfer the cooked pasta straight from the pot into the pan, then toss to coat in the sauce. Toss in the parmesan and parsley until the parmesan melts.
• Roughly break up the salmon, then toss that in too (alongside any resting juices). If the sauce over-thickens just toss in a splash of the pasta water.
• Check for seasoning/spice and adjust if needed then serve and enjoy!

Video

Notes

a) Salmon – Depending on how hot your stove runs, you might need to drop it down to a medium so the salmon doesn’t burn on the outside before the inside has cooked. I recommend leaving the salmon very slightly undercooked as it’ll carry on cooking as it rests. In all cases the finished fillet should have turned from a deep pink to a light pink similar to the outside.

b) Texture – I recommend breaking the cooked salmon into large chunks, just because they’ll naturally break up a little more as you toss the pasta. The pasta sauce should be thick and creamy and should cling to the pasta nicely. Just use the excess pasta water to thin out the sauce at any point should you need to.

c) Spice – The spice from the cayenne pepper and chilli flakes offers a good kick of heat, but certainly nothing overbearing. If you’re wary then start off with less chilli flakes and work your way up. Of course if you want more heat just add in more!

d) White Wine – It’s not a lot, but it does add a nice background flavour and cuts through the richness of the sauce. Most (if not all) of the alcohol will burn off, but if for whatever reason you don’t want to use it just sub with more chicken stock. 

e) Calories – Whole recipe divided by 2.

Nutrition

Calories: 984kcal | Carbohydrates: 93.68g | Protein: 40.19g | Fat: 51.68g | Saturated Fat: 26.2g | Polyunsaturated Fat: 4.073g | Monounsaturated Fat: 16.563g | Trans Fat: 0.407g | Cholesterol: 193mg | Sodium: 907mg | Potassium: 1204mg | Fiber: 13.2g | Sugar: 7.06g | Vitamin A: 2579IU | Vitamin C: 10.9mg | Calcium: 225mg | Iron: 2.8mg

The post Spicy Salmon Pasta appeared first on Don't Go Bacon My Heart.

Here I’ll share with you some game-changing tips and tricks to making the most delicious Quiche Lorraine imaginable!

Can you believe this is the first quiche recipe I’ve ever uploaded?! For a self-proclaimed comfort foodie, I’m disappointed it’s taken me this long. But, the wait is worth it, I promise. Follow me…

Homemade Quiche Crust

Aka shortcrust pastry. It’s not often you’ll see me making pastry on this blog, but for shortcrust I can make an exception, given how simple it is to make.

It’s actually one of the first things I ever learned to cook back in D&T at school and it’s a method that’s stuck with me ever since. Whilst you can use a food processor, which I’ll give instructions for in the recipe card below, I’m pretty old school and prefer making it by hand. You know, just to feel at one with the food.

Shortcrust Pastry Ingredients

• Flour – Plain/All Purpose flour does the trick.
• Butter – I prefer unsalted butter with added salt, but you can use salted if that’s what you’ve got on hand.
• Salt – Always remember to season your pastry!
• Water – Must be cold (see below).

Keeping everything cold

The key to great shortcrust pastry is ensuring the butter stays cold. This is what creates that iconic flaky/crumbly texture. In order to keep the butter cold, you’ll want to work fairly quickly so the butter doesn’t melt and turn the dough greasy. Using cold water is essential too, as is handling the dough as little as possible.

Minimal handling

You don’t want to knead the dough or squeeze it too much, as this will develop gluten and result in a firm pastry. Also, the more handling, the warmer the dough gets.

Process shots: whisk salt & flour then add cold butter (photo 1), rub into a crumb-like texture (photo 2), cut/mix in water (photo 3), form dough (photos 4&5), tightly wrap and chill (photo 6).

Blind Baking

Blind baking the pastry helps give it a kickstart before you add the filling. It’ll partially cook, which helps prevent the filling from soaking into the dough and causing it to go soggy.

What can I use to blind-bake the pastry?

You’ll first want a layer of baking paper or foil, then on top of that, you want something that will weigh it down and won’t burn in the oven. Pie beads or dry beans are great – here I opt for uncooked rice.

Once you’ve rolled out the dough and added it to the pie dish, you’ll want to prick the base with a fork. This will help prevent air bubbles from forming, which in turn causes the pastry to crack as it cooks.

Process shots: roll out dough (photo 1), add to greased dish (photo 2), trim then prick (photo 3), add pie weight and bake (photo 4).

Quiche Lorraine Filling

The fillings for a classic Quiche Lorraine are fairly minimal, but they all work together so well to create the most delicious quiche! Here I’m just frying off some bacon and then using the leftover fat to fry some shallots.

For the cream filling you’ll want a base of eggs and double/heavy cream, alongside a simple seasoning mix. Double cream is essential for its thick texture, which will easily set as the quiche bakes. Plus it adds a gorgeous richness to the quiche – and let me tell you this quiche is RICH.

Process shots: fry bacon (photos 1&2), fry shallots (photos 3&4), add cream, eggs, nutmeg, salt and pepper to bowl (photo 5), whisk (photo 6).

Quiche Lorraine

The final piece of the quiche puzzle is, of course, cheese. For this recipe, I LOVE a 50/50 combo of Cheddar and Gruyere. The Cheddar adds a real punch of flavour, whilst the Gruyere adds a gorgeous nutty flavour.

Layering the quiche

The perfect quiche is one where the fillings are evenly distributed. At the end of the day, quiches are gonna quiche, so there will be some sinkage. But, to help prevent this I recommend layering the fillings. Here I do bacon & shallots, then cheese, then cream. Repeat and you’re good to go.

Process shots: bake pie uncovered (photo 1), create one layer (photo 2), create second layer (photo 3), bake (photo 4).

Quiche Lorraine FAQ

How do I know when the quiche is cooked?

The top will be golden and the centre will be just about set (you can check with a knife). It will still jiggle a little and will carry on cooking as it rests.

Can I use store-bought pastry?

Sure! Just roll out the pastry and continue the recipe.

How do I prevent the pastry from cracking?

This can sometimes happen when blind-baking. Poking holes will help, as will making sure the oven temp is correct (too high and it’ll burn/crack). I’ve added a note on this in the recipe card below!

Serving Quiche Lorraine

Once out of the oven, let the quiche rest, then garnish with chives and more bacon! Here I’ve served with Chips and a side salad, but it’s honestly pretty perfect as it is.

For another quiche recipe check out my Breakfast Quiche Stuffed Bagels!

Alrighty, let’s tuck into the full recipe for this Quiche Lorraine shall we?!

How to make Quiche Lorraine (Full Recipe & Video)

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Incredible Delicious Quiche Lorraine

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Here I'll share with you some game-changing tips and tricks to making the most delicious Quiche Lorraine imaginable!

Course Lunch

Cuisine French

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 684kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Large Mixing Bowl & Knife (preferably keep both in the fridge until needed)
• Cling Film (for resting pastry)
• Rolling Pin
• 23-25cm / 9-10" Pie Dish (see notes)
• Baking Paper or Foil + Pie Weights (see notes)
• Sharp Knife & Chopping Board
• Frying Pan & Wooden Spoon (for bacon/shallots)
• Mixing Bowl & Whisk (for cream/eggs)
• Cheese Grater

Ingredients

Pastry

• 200g / 7oz Plain/All Purpose Flour, plus a pinch more for rolling dough
• 100g / 3.5oz COLD Unsalted Butter, diced into small cubes (plus a knob more for greasing dish)
• 1/2 tsp Salt
• 2 – 3 tbsp COLD Water, or as needed

Filling

• 220g / 8oz Bacon, diced
• 2 large Shallots, finely diced
• 3 large Eggs
• 300ml / 1 1/4 cup Double/Heavy Cream
• 1/8 tsp EACH: Salt, White Pepper, Ground Nutmeg
• 60g / 2oz Gruyere, grated
• 60g / 2oz Cheddar, grated
• finely diced Fresh Chives, to garnish

Instructions

• Whisk the flour and salt together in a large mixing bowl. Add the butter and use your finger tips to rub the butter into the flour until a crumb-like texture with no large lumps. Try and work quick so the butter stays cold.
• Add in 2 tbsp cold water and use a knife to cut and mix the water into the flour. Once the water is well distributed the crumbs should start to clump together. Pick up a small amount and check if it is able to mould into dough. If the dough is too crumbly you can mix in more water 1 tsp at a time. Form the dough into a ball then shape into a large disk and tightly wrap it in cling film. Rest in the fridge for at least an hour (up to overnight).
• Lightly flour a clean surface and roll out the dough until it comfortably covers the rim of the pie dish. Grease the dish with butter then carefully place in the pastry, gently pressing it into the base of the dish. Trim excess pastry then prick the base all over with a fork. I recommend placing it back in the fridge for 15mins or so to cool back down at this point. Preheat oven to 180C/350F.
• Add foil or baking paper on top of the pastry and weigh down with pie weights, ensuring they cover the whole base. Place in the oven for 20 minutes. Remove from the oven and carefully remove the pie weights and baking paper/foil. Place back in the oven for 5-10mins until light golden. Check after 5 mins and remove if it's golden and/or air bubbles are forming.
• During this time fry the bacon over medium heat until crispy with the fat rendered down. Remove and dry on kitchen roll, then remove all but a couple of tsp of fat from the pan. Fry the shallots in the leftover fat until soft and golden, then remove and place to one side with the bacon (set some of the bacon aside to garnish). In a medium-sized mixing bowl whisk together the eggs, cream, salt, pepper and nutmeg until smooth and well-combined.
• Sprinkle half of the bacon & shallots into the pie, then top half of the cheese and half of the cream. Repeat then place in the oven for 25-30 minutes, or until golden on top and just about set in the centre (check with a knife to see if it's set – keep in mind it will carry on cooking slightly as it rests). The quiche should jiggle a little. Rest for 10mins before serving up. Garnish with bacon and chives then tuck in and enjoy!

Video

Notes

a) Homemade pastry – The aim of the game is to work fairly quickly and keep everything cold. The tiny shards of cold butter are what make the pastry perfectly crumbly/flaky. You don’t want to knead the dough or squeeze it too much, as this will develop gluten and result in firm pastry. Lastly, don’t add too much water either. Just enough to form the dough. Less water will result in a shorter, more crumbly pastry, but it will be more difficult to handle. It’s about striking a balance to create a dough that’s easy to work with, but that still comes out with the perfect texture, hence why you want to add the water a tiny amount at a time.

b) Using a food processor – Pulse the flour and salt once or twice, then pulse in the butter until rubbed into the flour. Keep the motor on and slowly pour in the water until a ball forms. Only use enough water to form the ball. Proceed with recipe from there.

c) Pre-made pastry – You can use 1-2 sheets of pre-rolled shortcrust pastry, just press them together to join them in the baking dish. You can also use a slab of pastry and roll it out. You likely need about 300g/10.5oz, which is the weight of the homemade dough here.

d) Blind baking – Blind baking the pastry will partially cook it and help prevent it from going soggy when the cream is added. You can use pie beads, or even rice like I use here. I’ve even seen sugar being used – anything that will cover the whole base of the pastry and won’t burn in the oven!

e) Pie dish – Mine is 25cm/10″ and the pastry fits perfectly. It’s on the slightly thinner side, but I prefer it that way. My dish fairly shallow, so you can use a regular 23cm/9″ dish which will work too.

f) Troubleshooting Pastry – If the pastry begins to crack as it blind bakes, you can patch it up with a 1:1 mix of flour and water, which will essentially work as a glue. Just dab over the crack and bake for another minute or so to set. 

g) Make ahead/leftovers – Always best eaten fresh, but you can bake it then allow to completely cool and tightly store in the fridge for a few days or freezer long-term. I recommend bring to room temp then covering and baking at 180C/350F for 10-15mins, or until piping hot again (thaw in the fridge if frozen). You could bake straight from the fridge but I’d recommend baking at 160C/320F to help bake through more evenly. You can also eat it cold. I find it a little firm so I bring it to room temp beforehand.

h) Calories – Whole quiche divided by 6.

Nutrition

Calories: 684kcal | Carbohydrates: 28.66g | Protein: 17.9g | Fat: 55.61g | Saturated Fat: 24.657g | Polyunsaturated Fat: 2.124g | Monounsaturated Fat: 11.596g | Trans Fat: 0.674g | Cholesterol: 218mg | Sodium: 611mg | Potassium: 335mg | Fiber: 1.1g | Sugar: 2.47g | Vitamin A: 1475IU | Vitamin C: 0.8mg | Calcium: 228mg | Iron: 2.28mg

The post Incredible Delicious Quiche Lorraine appeared first on Don't Go Bacon My Heart.

These Caprese Style Baked Eggs are totally delicious and so simple to make!

This dish is very similar to a classic Shakshuka, but with an Italian twist. It uses simple ingredients and is super easy to whip up. Follow me…

Bring on the bread!

My edible tool of choice for this dish is of course bread. I love toasting it so you get that gorgeous crisp/gooey contrast.

What kind of bread to use?

I recommend using something like a baguette and slicing it up, just so the slices are the perfect size for dunking. Stay away from soft sandwich bread – you want something firm to give you a sturdy dunk!

How do I toast the bread?

Just lightly brush both sides with oil, then toast both sides under the grill on a baking tray. You could also toast in a frying pan if you’d prefer.

Process shots: brush sliced baguette with oil (photo 1), grill, then brush and grill the other side (photo 2).

Tomato Baked Eggs

The baked eggs themselves are actually really simple to whip up and only require a handful of simple ingredients. Just a few notes…

Chopped Tomatoes

These make up the base of the sauce, so try and use some good-quality tomatoes. You’ll want to season well with salt & pepper; I also like to add some sugar to balance out the acidity of the tomatoes.

Sun Dried Tomatoes

To really emphasize the tomato aspect, and to bulk out the dish, I love adding sun dried tomatoes. They go nice and plump/juicy as they simmer in the sauce and add such gorgeous flavour. You can also use the oil from the jar to fry the garlic too, which is always a bonus!

Simmering the sauce

Really important to simmer the sauce for around 20mins. This will not only give the opportunity for the flavours to deepen and marry together, but it’ll also reduce the sauce so it’s nice and thick. Because nobody likes watery baked tomatoes!

Process shots: add garlic and oil to oven-safe pan (photo 1), fry (photo 2), add in chopped tomatoes, sun dried tomatoes, water, basil and seasoning (photo 3), simmer to reduce (photo 4), crack in eggs (photo 5), bake (photo 6).

Tomato Baked Eggs FAQ

Do I have to toast the bread?

Strictly speaking no. If you’re not, I recommend big chunks of buttered bread

What if I don’t have an oven-safe dish?

If your pan isn’t suitable for baking, you can add on a lid and allow the steam to poach the eggs and cook them through. However, my preferred method is baking.

How do I know when the eggs are cooked?

You’ll notice the whites turning opaque and the yolk should turn a little wrinkly. I recommend staying on the side of caution and taking them out slightly early as they’ll carry on cooking slightly once out of the oven. You can always add them back in, but once the yolk is set, there’s no going back!

Serving Tomato Baked Eggs

Once they’re out of the oven, I like to dot over some roughly torn mozzarella, then drizzle with balsamic glaze and garnish with fresh basil leaves. From there, you can tuck straight in with the toast!

I like serving this for Brunch or Lunch, but honestly, it’s so good for any meal of the day!

For more Caprese recipes check out my Caprese Pull Apart Bread and Caprese Burrata Pasta!

Alrighty, let’s tuck into the full recipe for these Caprese baked eggs shall we?!

How to make Tomato Baked Eggs (Full Recipe & Video)

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Tomato Baked Eggs (Caprese Style)

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These Caprese Style Baked Eggs are totally delicious and so simple to make!

Course Brunch, Lunch

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 404kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Large Cast Iron Skillet & Wooden Spoon (or other oven-safe skillet)
• Baking Tray, Small Pot & Brush (for toast)
• Paper Towels (for patting mozzarella dry)
• Sharp Knife & Chopping Board

Ingredients

Baked Eggs

• 2x 14oz/400g good quality cans of Chopped Tomatoes
• 6 Eggs
• 1 cup / 150g Sun Dried Tomatoes, finely diced
• 3.5oz / 100g Fresh Mozzarella, roughly torn & patted dry to remove moisture
• 1 small bunch Fresh Basil, finely diced (save some small leaves to serve)
• 2 tbsp Sun Dried Tomato Oil, from the jar (can sub Extra Virgin Olive Oil)
• 3-4 cloves of Garlic, very thinly sliced
• 1/2 tsp Sugar
• 1/4 tsp EACH: Salt, Black Pepper, or to taste (plus more to season eggs)

To Serve

• 1 small Baguette, sliced (3 or so slices each)
• 2 tbsp Extra Virgin Olive Oil
• Balsamic Glaze, as needed

Instructions

• In a large cast iron/oven-safe skillet over medium heat, add 2 tbsp sun dried tomato oil. Add garlic and fry for a couple of mins until it starts to tinge with colour, then pour in the chopped tomatoes. Fill one of the cans up halfway with water, give it a swill, then pour into the second can and swill that out too. Pour into the pan then add sun dried tomatoes, basil, sugar, salt & pepper.
• Give it all a good stir, then simmer for 20mins. This is important to marry the flavours and reduce the sauce.
• Meanwhile, add sliced bread to a tray and brush one side with oil. Place under the grill and broil until crisp. Flip the slices over, brush with oil and place back under the grill until the other side is crisp. Place to one side and preheat the oven to 180C/350F.
• Once the sauce has reduced, check for seasoning and adjust if needed. Use your wooden spoon to make a well/dent in the sauce. Crack an egg into the well, then repeat with the remaining eggs. Place the skillet in the oven for 7-10mins, or until the whites are just about cooked through and the yolk is still a little runny. Check regularly after 6-7mins as they'll cook quickly, and keep in mind they'll carry on cooking a little more once out of the oven.
• Season the eggs with a pinch of salt & pepper. Dot over the torn mozzarella, then drizzle over the balsamic glaze and finish with a sprinkle of basil. Tuck in with toast and enjoy!

Video

Notes

a) Mozzarella – You could bake the mozzarella with the eggs, I just much prefer it freshly torn on top. In both cases though it’s important to soak up as much moisture from the mozzarella as possible, otherwise it’ll turn everything watery as it warms up.

b) Bread – You could also toast the bread in a pan instead of under the grill. You don’t have to toast the bread at all – in which case I recommend big hunks of buttered bread.

c) Balsamic Glaze – You can use Homemade Balsamic Glaze or store-bought. Either way, just make sure it’s balsamic glaze, not straight balsamic vinegar, otherwise it’ll spoil the dish!

d) Calories – Whole recipe divided by 3 without bread.

Nutrition

Calories: 404kcal | Carbohydrates: 22.92g | Protein: 23.53g | Fat: 26.04g | Saturated Fat: 8.519g | Polyunsaturated Fat: 3.394g | Monounsaturated Fat: 12.162g | Trans Fat: 0.038g | Cholesterol: 353mg | Sodium: 879mg | Potassium: 1315mg | Fiber: 7.5g | Sugar: 15.04g | Vitamin A: 2368IU | Vitamin C: 43.2mg | Calcium: 346mg | Iron: 5.23mg

If you loved this Tomato Baked Eggs Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Tomato Baked Eggs (Caprese Style) appeared first on Don't Go Bacon My Heart.

Here I’ll show you THE most delicious way to serve up avocado and egg on toast!

There’s a ridiculous amount of different ways you could make avocado and egg on toast, and whilst there’s no right or wrong way, today I’m going to show you the best way . Follow me…

Smashed Avocado

The avocado makes up a big part of this recipe, so it’s important to let it shine. Sure, you could just mash up some avocado, but I like throwing in a few extra goodies:

Simple Smashed Avocado Ingredients

• Avocados – Ripe, but not bruised.
• Chives – These add a gorgeous pop of flavour.
• Extra Virgin Olive Oil – Helps give the smashed avo a silky texture. It also adds a gentle background flavour.
• Lemon Juice – Enhances the natural flavours of the avocado and prevents it from browning.
• Salt and Pepper – Season well with a good pinch of salt and black pepper.

When it comes to smashing the avocado, just make sure you don’t mash it into oblivion. You want to keep a bit of texture, so a few lumps here and there are fine!

Fried Egg

When it comes to frying the egg, I won’t patronise you too much, but here are a few tips to consider:

• Room Temp – I find bringing the eggs to room temp helps them cook a little more evenly. Not a deal-breaker though!
• Fresh Eggs – Do try and use fresh eggs. They’ll be more tightly compact, so won’t spill out across the pan.
• Butter – I love frying eggs in butter, just so you can baste the tops of the egg whites. This not only wraps the eggs in a gorgeous buttery flavour, but it also helps cook the eggs evenly.

Could I serve the egg differently?

My second option would be a Poached Egg, just so you get the glorious runny egg yolk. Scrambled Eggs are pretty nice, but you’ll miss out on the runny egg yolk 🙁

Process shots: add butter to non-stick pan (photo 1), stir to melt (photo 2), fry eggs and baste in butter (photo 3), remove from pan, leave butter (photo 4).

Fried Bread

I always get stick when I post a ‘something on toast’ recipe because I always end up frying the bread. Which I guess leaves you with more of a ‘something of fried bread’ recipe, but let’s not get stuck on technicalities here . It’s criminal to waste leftover butter!

What kind of bread to use?

You want something sturdy like Sourdough or Artisan Style bread. Just so it toasts up nicely and gives you a firm platform to stack on the avocado and egg. Soft sandwich bread isn’t great for this recipe.

Process shots: add bread to leftover butter (photo 1), fry both sides (photo 2).

Avocado and Egg on Toast

When it comes to putting everything together, the only extra addition I add is hot sauce. Because quite frankly no avocado egg toast is complete without a few lashings of hot sauce. It adds a final hit of flavour and cuts through the rich egg yolk and buttery egg whites.

What kind of hot sauce to use?

I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

What else could I add to avocado egg toast?

Honestly? I’d keep it simple as it is. However, if you want to crank it up a notch then bacon, feta or roasted cherry tomatoes are all welcomed additions.

Process shots: add fried bread to chopping board (photo 1), add smashed avocado (photo 2), add fried egg (photo 3), season and drizzle over hot sauce (photo 4).

Serving Avocado Egg Toast

I usually whip this up for Breakfast or Brunch on the weekend. It’s perfect as it is, but if you wanted to take things up a notch you could serve with Hash Browns or Breakfast Potatoes!

Alrighty, let’s tuck into the full recipe for this fried egg on toast shall we!?

How to make Avocado Egg Toast (Full Recipe & Video)

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Avocado Egg Toast

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Here I'll show you THE most delicious way to serve up avocado and egg on toast!

Course Breakfast, Brunch

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 412kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

• Medium Sized Mixing Bowl & Fork (for smashed avocado)
• Large Non-Stick Pan (for eggs & bread)
• Sharp Knife & Chopping Board (for chives & lemon)

Ingredients

• 3 medium-large slices of Bread (something firm like a sourdough works fell)
• 2 medium sized Avocados, halved, pitted and peeled
• 3 Eggs
• 1 tbsp finely diced Fresh Chives
• 1/2 tbsp EACH: Lemon Juice, Extra Virgin Olive Oil
• 1 tbsp Butter, or as needed
• Salt & Black Pepper, to taste
• Hot Sauce, to taste

Instructions

• In a medium-sized bowl add avocado with chives, lemon juice, extra virgin olive oil and a good pinch of salt & pepper to taste. Roughly smash with a fork (a few lumps here and there are fine). Place to one side.
• Add 1 tbsp butter to a large non-stick pan over medium heat. Once melted, carefully crack in the eggs close to the pan. Begin basting the egg whites with the butter until the egg whites are opaque. Remove eggs, leaving the leftover butter in the pan.
• Lay bread in the leftover butter and toast both sides until golden for a couple of minutes. Add more butter if it all soaks up on the first side and work in batches if you need to.
• Stack fried bread with smashed avocado, followed by a fried egg with a good pinch of salt and pepper and hot sauce to preference!

Video

Notes

a)  Hot Sauce – I’d recommend a few drops even if you’re not good with spice. It adds a final kick of flavour to cut through the richness of the yolk and buttery eggs. Don’t sub with chilli/red pepper flakes, they don’t offer the same kind of tangy/vinegary flavour. I typically use Cholula hot sauce, but Frank’s and Tabasco also work well.

b) Runny egg yolks – You don’t have to make sunny side up eggs if you don’t like runny egg yolk; you could make them over easy instead. Once they’re all cooked (a little ring of uncooked white around the yolk) just flip them over and fry for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk is cooked to your preference.

c) Can I make scrambled eggs or poached eggs instead? – Yep! Check out my Perfect Scrambled Eggs and Perfect Poached Eggs 🙂

d) Calories – Per toast.

Nutrition

Calories: 412kcal | Carbohydrates: 26.79g | Protein: 10.94g | Fat: 30.95g | Saturated Fat: 7.181g | Polyunsaturated Fat: 4.141g | Monounsaturated Fat: 17.57g | Trans Fat: 0.181g | Cholesterol: 174mg | Sodium: 249mg | Potassium: 755mg | Fiber: 9.8g | Sugar: 2.83g | Vitamin A: 596IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 2.62mg

For more similar recipes check out these beauties:

Delicious Toast Recipes

• Smashed Avocado on Toast
• Avocado Cream Cheese Toast
• Creamy Mushrooms on Toast
• Tomato Avocado Toast
• Perfect Fried Egg on Toast

If you loved this Avocado Egg Toast Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post Avocado Egg Toast appeared first on Don't Go Bacon My Heart.

Here I’ll share with you some simple tips and tricks to making the perfect fried egg on toast!

Egg on toast comes in many a formation, but arguably none more delicious than the classic fried egg on toast. A simple dish it may be, there are certainly some simple ways to turn it up a few notches. Follow me…

Egg and Bacon on Toast

Oh, come on. Is it even legal to have fried egg and toast without bacon?! All jokes aside, the bacon actually plays an important role in this recipe.

Low ‘n’ Slow

By frying the bacon low and slow, you’ll render down all the fat. Doing this will not only leave you with gorgeously crispy bacon, but the excess fat in the pan is what you’ll use to fry the eggs and bread (more on this in just a sec).

What kind of Bacon to use?

In the UK you’re looking for streaky bacon (which I guess in the US is regular bacon). This tends to have more fat than back bacon, and the more fat the better for this recipe. Plus, streaky bacon is typically skinnier than back bacon, meaning you still get all the flavour, but without it overshadowing the fried egg, which realistically is the star of the show.

Process shots: add bacon to pan (photo 1), fry over low-medium until crisp with the fat rendered (photo 2).

The Perfect Fried Egg

Admittedly fried eggs are tricky to mess up, but there are a few tips to help you get the perfect fried egg.

Tips for the perfect fried egg

• Start with bacon – As discussed, the best fried eggs are cooked in bacon fat
• Fresh Egg – I find the fresher the egg, the more compact it is. Older eggs usually go thin and spill across the pan.
• Room Temp – Not a deal-breaker, I just find eggs that are room temp tend to cook a little more evenly.
• Temp – Increase the heat from low-medium for the bacon to around a medium. Make sure the pan is hot before you crack the egg, just so the instant heat helps keep the egg compact.
• Close to pan – Try and crack the egg close to the pan. Too high and you risk the yolk breaking upon impact.
• Baste in Butter – Basting the eggs in butter will not only ensure they cook evenly, but will also wrap them in gorgeous bacon/buttery goodness.

Do I have to make the eggs sunny-side-up?

I do recommend it, just because runny egg yolk is life. But you could have them over easy, medium or hard if you’d prefer. I’ve added a section on that in the recipe card.

Process shots: remove bacon and increase heat (photo 1), crack in eggs (photo 2), add butter (photo 3), baste egg whites (photo 4).

Once the eggs are cooked, remove them from the pan and leave all the butter and bacon grease behind. That stuff is now officially liquid gold. From there, you can toast the bread in the pan to soak up all that goodness.

What kind of Bread to use?

I usually go for a loaf of Artisan style bread. Sourdough also works nicely too. I don’t recommend soft sandwich bread for this recipe; invest in a good quality loaf to create the best edible platform for your egg

Process shots: add bread to pan (photo 1), toast both sides (photo 2).

Fried Egg on Toast

Alrighty, bacon, egg and toast are all done and dusted, just two more ingredients to discuss:

• Chilli Jam – This balances out the saltiness of the bacon and richness of the butter/egg yolk with a hit of sweetness and a gentle kick of spice. You’ll find it in most stores, or most definitely a Farmer’s market!
• Chives – These add a final hit of flavour and a pop of colour.

Process shots: spread toast with chilli jam (photo 1), add bacon (photo 2), add egg (photo 3), season then sprinkle with chives (photo 4).

Serving Fried Egg on Toast

I usually whip this up for Brunch on the weekend. It’s perfect as it is, but if you wanted to take things up a notch you could serve with Hash Browns or Breakfast Potatoes!

Alrighty, let’s tuck into the full recipe for this fried egg on toast shall we!?

How to make Fried Egg on Toast (Full Recipe & Video)

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The Perfect Fried Egg on Toast

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Here I'll share with you some simple tips and tricks to making the perfect fried egg on toast!

Course Breakfast, Brunch

Cuisine Universal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 401kcal

Author Chris Collins

Cost £3 / $4

Equipment

• Non-Stick Pan
• Tongs
• Bread Knife
• Sharp Knife & Chopping Board or Scissors (for chives)
• Spoon (for basting eggs)

Ingredients

• 2 medium slices of Artisan Bread (or bread of choice)
• 4 slices of Streaky Bacon
• 2 fresh Eggs, at room temp
• 2 tbsp Chilli Jam (see notes)
• 1/2 tbsp Butter
• 2 tsp finely diced Fresh Chives
• Salt & Pepper, to taste

Instructions

• Add bacon to a non-stick pan over low-medium heat. Fry until the fat has rendered down and the bacon is crisp. Remove from pan, leaving the fat behind. Increase heat to medium.
• Carefully crack the eggs into the pan, making sure you crack them nice and close to the pan. Add in the butter and begin basting the egg whites. This adds a buttery flavour, but more importantly, this will help cook the tops of the eggs (just don't baste the yolks).
• Once the egg whites are opaque, remove the eggs from the pan then add the bread. Toast both sides in the leftover fat, then remove.
• Spread the toast with chilli jam then top with bacon and fried egg. Finish with a good pinch of salt & pepper and fresh chives. Enjoy!

Video

Notes

a) Chilli Jam – This is a key ingredient as it balances out the saltiness of the bacon and richness of the butter/egg yolk, by adding sweetness and a touch of spice. You’ll find chilli jam in almost all supermarkets/grocery stores or even farmer’s markets. The one I use here is from Sainsbury’s.

b) Do I have to have a runny yolk? – Nope, you don’t have to make sunny side up eggs, you could make them over easy instead. It’s the same process up until the egg whites are NEARLY cooked. Once they’re all nearly cooked (a little ring of uncooked white around the yolk) flip them over and cook for 30 seconds or so. For over medium or hard just flip the eggs sooner and cook longer on the flipped side (until the yolk is to your preference).

c) Bread – I usually grab a loaf of Artisan style bread from the bakery section at the supermarket. Sourdough also works nicely. I wouldn’t recommend soft sandwich bread for this recipe; invest in a good quality loaf to create the best edible platform for your egg 🙂

d) Calories – whole recipe divided by 2.

Nutrition

Calories: 401kcal | Carbohydrates: 24.45g | Protein: 14.03g | Fat: 27.22g | Saturated Fat: 2.72g | Polyunsaturated Fat: 1.236g | Monounsaturated Fat: 2.295g | Trans Fat: 0.022g | Cholesterol: 167mg | Sodium: 427mg | Potassium: 370mg | Fiber: 0.8g | Sugar: 11.45g | Vitamin A: 341IU | Vitamin C: 2.3mg | Calcium: 62mg | Iron: 1.86mg

For another bacon and egg recipe check out my Ultimate Egg and Bacon Sandwich!

For more similar recipes check out these beauties:

Delicious Toast Recipes

• Smashed Avocado on Toast
• Avocado Cream Cheese Toast
• Creamy Mushrooms on Toast
• Tomato Avocado Toast
• Avocado Egg Toast

If you loved this Egg on Toast Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post The Perfect Fried Egg on Toast appeared first on Don't Go Bacon My Heart.

If you’ve never added cream cheese to your avocado toast then you haven’t quite lived!

It’s actually only recently that I started incorporating cream cheese with avocado toast. It adds a gentle tangy flavour and really enhances the natural creaminess of the avocado. Plus, you’ll find that cream cheese takes on a lot of similar flavours that avocado does. Anywho, let’s dissect how to make the perfect avocado toast in the most over the top fashion shall we?

The Bread

The bread is important – don’t overlook this. It’s the edible plate on which your toppings rest. The foundation if you will.

What kind of bread to use?

You want a sturdy loaf, something like a sourdough. Just to counteract the soft avocado and cream cheese. You’ll want medium slices. Too thick and it distracts from the toppings, too thin and it won’t be sturdy enough. You also want an oval-shaped loaf, just so the avocado fits neatly on top. Sliced avocado never looks quite right on square slices of bread.

Toasting the bread

I typically toast the bread in a pan, but you can toast under the grill if you’d prefer. Either way, I recommend using extra virgin olive oil for an extra layer of flavour.

Process shots: slice bread (photo 1), drizzle with oil (photo 2), add oil side down in pan (photo 3), drizzle with oil (photo 4), toast both sides (photo 5).

The Avocado

For the avocado, you’re looking for it to be perfectly ripe. Just give it a press before buying. It should give a little, but not so much the skin begins to crack.

Smash or Slice?

For this recipe, I recommend slicing the avocado. I find it gives you another layer of texture instead of mashing it, where it blends right in with the cream cheese.

Process shots: halve avocado (photo 1), pit and peel (photo 2), finely slice (photo 3), gently spread out the slices (photo 4).

Cream Cheese Avocado Toast

Alright, let’s get stacking. Here’s what you’ll need for the whole sha’bang:

• Toast – As discussed.
• Cream Cheese – Full fat, of course!
• Chives – Fresh and finely diced. These pair nicely with cream cheese & avocado and offer an extra layer of flavour.
• Avocado – As discussed.
• Salt – I recommend flaky sea salt as it offers a little bit of texture, as opposed to fine table salt.
• Pepper – Cracked black pepper, preferably not the powdery stuff.
• Lemon Juice – Adds a touch of acidity to cut through the richness of the cheese/avocado and also helps prevent the avocado from browning.
• Chilli Flakes – A gentle kick of heat to round things off.

Process shots: spread toast with cream cheese and top with chives (photos 1&2), add avocado (photo 3), add seasoning and lemon juice (photo 4).

Cream Cheese Avocado Toast Additions/Variations

Now, this toast is truly delicious as it is, but if you want to switch things up you could consider the following:

• Use everything bagel seasoning instead of chilli, salt & pepper.
• Add a fried or poached egg.
• Add smoked salmon.
• Add sliced tomatoes or roasted cherry tomatoes.
• Add crispy prosciutto or bacon.

Serving Avocado Cream Cheese Toast

I typically serve this for Brunch or Lunch. I usually serve it up as it is, but you could always add some Hash Browns or Breakfast Potatoes if you’re feeling extra peckish!

Alrighty, let’s tuck into the full recipe for this epic avo toast shall we?!

How to make Avocado Cream Cheese Toast (Full Recipe & Video)

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Avocado Cream Cheese Toast

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If you've never added cream cheese to your avocado toast then you haven't quite lived!

Course Brunch, Lunch

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 417kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Frying Pan & Tongs
• Sharp Knife & Chopping Board

Ingredients

• 4 medium/large slices of Sourdough (see notes)
• 2 medium/large Avocados, peeled, pitted & finely sliced
• 4oz / 120g full fat Cream Cheese, or as needed
• 4 heaped tsp finely diced Fresh Chives, or as needed
• 1/2 Lemon, or as needed
• Extra Virgin Olive Oil, for toasting bread (approx 4 tbsp)
• Chilli Flakes, to preference
• Flaky Sea Salt, to preference
• Cracked Black Pepper, to preference

Instructions

• Drizzle one side of each of your slices of bread with extra virgin olive oil. Place in a pan oil-side-down over medium-high heat.
• Drizzle the other sides with more oil, then toast both sides until crisp and lightly charred. You may need to do this in batches depending on the size of your pan.
• Spread toast with cream cheese then sprinkle with chives. Add sliced avocado then top with a squeeze of lemon juice and chilli flakes, salt and black pepper to taste. Enjoy!

Video

Notes

a) Bread – You want something fairly firm that crisps up well, like Sourdough. Just to counteract the soft topping. Soft and thin sandwich bread isn’t suitable for this recipe. Plus you preferably want it in the shape of the avocado!

b) Toasting the bread – You can also toast the bread under the grill if you’d prefer. I recommend using extra virgin olive oil over regular olive oil because it’s got more flavour.

c) Variations/Additions:

• Everything bagel seasoning instead of chilli, salt & pepper.
• Add a fried or poached egg.
• Add smoked salmon.
• Add sliced tomatoes or roasted cherry tomatoes.

d) Calories – no seasoning or lemon juice (as they’re to taste), just bread, 1 tsp chives, 1 tbsp oil, avocado and 1oz/30g cream cheese per slice.

Nutrition

Calories: 417kcal | Carbohydrates: 19.49g | Protein: 5.83g | Fat: 37.01g | Saturated Fat: 9.25g | Polyunsaturated Fat: 3.862g | Monounsaturated Fat: 22.107g | Trans Fat: 0.012g | Cholesterol: 26mg | Sodium: 229mg | Potassium: 547mg | Fiber: 7.3g | Sugar: 2.81g | Vitamin A: 483IU | Vitamin C: 10.6mg | Calcium: 62mg | Iron: 1.69mg

For more similar recipes check out these beauties:

Toast Recipes

• Creamy Mushrooms on Toast
• Smashed Avocado on Toast
• Avocado Tomato Toast
• Avocado Egg Toast
• Fried Egg on Toast

If you loved this Cream Cheese Toast Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Avocado Cream Cheese Toast appeared first on Don't Go Bacon My Heart.

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn’t be easier to make!

Looking for an easy and delicious way to level up your scrambled egg game? Look no further. Follow me…

Scrambled Eggs with Cheese

Eggs and cheese have been happening under our noses since, well, forever. Think Omelettes, think Frittatas, think Breakfast Sandwiches. It’s just this time we’re binding the cheese and eggs together to make a glorious marriage of flavours.

Cheesy Scrambled Eggs Ingredients

• Eggs – Large and fresh.
• Cheddar – Make sure this is finely grated, just so it melts into the eggs easier.
• Cream Cheese – This not only adds another subtle layer of cheesiness, but it also adds a creaminess to the texture of the eggs.
• Chives – Add a hit of flavour and pop of colour to garnish.
• Salt and Pepper – To taste.

How many eggs should I use for one serving of scrambled eggs?

Preparing Cheesy Scrambled Eggs

The easiest way to get the smoothest eggs is beating with a whisk. You can use a fork, it just requires a bit more elbow grease.

Next up is seasoning. Firstly, no black pepper at this point, it will discolour the eggs and turn them a little grey. We’ll add this when serving. I like a pinch of salt at this point, then you can adjust with more when serving if needed.

Making Cheesy Scrambled Eggs

In general, when making scrambled eggs, the key is low and slow. For my Perfect Scrambled Eggs I recommend spending up to 10mins gently scrambling the eggs. Now you don’t want to be quite so excessive with cheesy scrambled eggs, because you run the risk of the cheese splitting, but the general idea of frying on low heat is preferable. It gives the eggs a far richer flavour, and a much more smooth and velvety texture.

The key to velvety scrambled eggs is making big circular motions with the spatula, as opposed to lots of tiny rapid ones. You want nice big long curds.

I also recommend taking the eggs off the heat when they’re nearly done. You want them still a touch runny, they’ll continue cooking from carry over heat as they rest.

Serving Cheesy Scrambled Eggs

When it’s time to serve up, go in with a good pinch of black pepper and fresh chives. These eggs are awesome on toast – here I’ve added some crispy bacon, sliced avocado and tomatoes.

After another delicious way to spruce up scrambled eggs? Check out my Chorizo Scrambled Eggs!

Alrighty, let’s tuck into the full recipe for these Cheesy Scrambled Eggs Shall we?

How to make Cheesy Scrambled Eggs (Full Recipe & Video)

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Cheesy Scrambled Eggs

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Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn't be easier to make!

Course Breakfast, Brunch

Cuisine American, British

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2

Calories 373kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

• Large Non-Stick Pan
• Spatula
• Bowl
• Whisk
• Fine Cheese Grater

Ingredients

• 6 Eggs
• 1/2 cup / 50g finely grated Cheddar
• 2 tbsp Cream Cheese
• Salt & Black Pepper, as needed
• finely diced Chives, to serve

Instructions

• Crack 6 eggs in to a bowl, then add a pinch of salt and whisk until smooth.
• Add 2 tbsp cream cheese to a non-stick pan over low heat. Use your spatula to melt and spread the cheese across the pan, then pour in the beaten eggs. Sprinkle over cheddar, then begin gently stirring the eggs.
• Ensure the heat stays nice and low, and make long strides with the spatula (not rapid tiny ones). After a few minutes the cheese should melt and blend in with the eggs. The eggs should start to turn into a thick custardy texture, with smaller curds forming. At this point stir in a circular motion to form larger curds. Try and prevent the eggs catching on the pan.
• When the eggs have formed into large soft curds, but still very slightly runny, take off the heat. Serve up with chives and black pepper!

Video

Notes

a) Low ‘n’ Slow – Patience is key here, just so the cheese gets a chance to melt and bind with the eggs. There’s nothing worse than tough, dry scrambled eggs, so don’t crank up the heat to speed things up. It can take around 5mins for the eggs to scramble over low heat.

b) Cheese – Cheddar works best here, but other similar melty cheeses like Monterey Jack work well. In both cases just make sure it’s finely grated to help it melt easier. I highly recommend adding the cream cheese as it adds a nice creaminess and a subtle cheesy flavour too, but if you don’t have it sub for butter.

c) Serving – Chives are key for a pop of colour and hit of flavour (they pair beautifully with both eggs and cheese). Always great on toast, here I’ve served with avocado, bacon and tomatoes too.

d) Calories – Shared between two using large eggs:

Nutrition

Calories: 373kcal | Carbohydrates: 1.98g | Protein: 26.7g | Fat: 28.11g | Saturated Fat: 12.863g | Polyunsaturated Fat: 3.426g | Monounsaturated Fat: 9.079g | Trans Fat: 0.39g | Cholesterol: 600mg | Sodium: 460mg | Potassium: 245mg | Sugar: 1.16g | Vitamin A: 1245IU | Calcium: 285mg | Iron: 2.84mg

If you loved this Cheesy Scrambled Eggs Recipe recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

The post Cheesy Scrambled Eggs appeared first on Don't Go Bacon My Heart.