CHERRYWILLINGHAM

The Best Prawn Baked Potato

Fri, 17 Apr 2026 13:57:48 +0000

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Of all the baked potato toppings out there, this one definitely has to be one of the most underrated. If you’ve never tried prawns (shrimp) on a jacket potato before, you’re in for a treat. Follow me…

Baked Potatoes

Whilst the topping is the star of the show, let us not overlook the importance of a cracking baked potato to bring the dish to life. Just a note as well, in the UK we often refer to baked potatoes as ‘jacket’ potatoes. Same thing.

Realistically, you can bake any variety of potato. But the best for a dish like this is an all-rounder baking potato like a Maris Piper (UK) or a Russet (US). Some supermarkets will literally have ‘baking potatoes’ too, which obviously work perfectly.

In terms of the prep, here’s what we’ve got going on:

Fork – pricking the potato a few times will help the moisture leave the potato as it bakes, which, in turn, helps create a nice, fluffy centre.
Oil – this is to create a crispy skin without it drying out.
Salt – since we’ll be eating the whole potato (skin and all), it’s important to generously season the outside.
Rub – ensure everything is evenly distributed then bake away!

Once the spuds are crispy on the outside and fluffy through the centre, it’s time to properly prepare our platform.

The worst thing you can do is slice open the potato and plonk on the topping. The potato NEEDS to be seasoned properly with lots of salt (remember, potato sucks in salt like no other). I also highly recommend a good dollop of butter too.

Marie Rose Prawns

For this recipe, we’ll be using cooked king prawns. You can of course use raw prawns, cook them up, then allow them to completely cool if you’d prefer. Further, you could use frozen prawns, just thaw them first, then cook/cool as needed.

We’ll be wrapping the prawns in a classic prawn cocktail sauce, which consists of mayonnaise, ketchup, Worcestershire sauce and lemon juice.

Recipe Tip

I recommend mixing the prawns just before needed, otherwise the salt/lemon juice can firm them up a little.

How to serve Prawn Baked Potatoes

Once you’ve plonked the prawns on top, you’ll want to round it off with some final garnish:

Chives – these are essential for a final pop of flavour and colour.
Salt & Pepper – I like to finish with some flaky sea salt and cracked black pepper for a finishing layer of seasoning.
Tabasco – this is a classic addition in Marie Rose sauce, but I prefer a few drops at the end. I find it ‘pops’ more. This is optional if you don’t like spice at all.

Here I’ve added a small side salad on the side, but the potato is already pretty hearty, so don’t feel like you need to add a side!

Alrighty, let’s tuck into the full recipe for this prawn baked potato shall we?!

How to make Baked Potato with Prawns (Full Recipe & Video)

Prawn Baked Potato

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Course Lunch, Main Course

Cuisine British

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 765kcal

Author Chris Collins

Equipment

Large Baking Tray & Baking/Parchment Paper
Medium Sized Mixing Bowl
Kitchen Roll/Paper Towels
Sharp Knife & Chopping Board or Scissors (for chopping chives)

Ingredients

Potatoes

3 large Baking Potatoes (see notes)
Olive Oil, as needed
Salt, as needed
3 tbsp Butter

Prawns

120g / 1/2 cup full-fat Mayonnaise, at room temp
1 tbsp Ketchup
1/2 tsp EACH: Lemon Juice, Worcestershire Sauce
300g / 10.5oz Cooked King Prawns, at room temp (see notes)

Toppings

finely diced Fresh Chives
Cracked Black Pepper
few drops of Tabasco (optional – see notes)
Flaky Sea Salt (optional)

Instructions

Preheat the oven to 180C/350F.
Place the baking potatoes on a large baking tray (preferably lined with baking/parchment paper). Stab them a few times all over, then coat in a drizzle of oil and a good pinch of salt.
Bake in the oven for 80 minutes, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
5 or so minutes before the potatoes are done, combine the sauce in a medium-sized mixing bowl, seasoning to taste with salt as needed. Pat the prawns dry to remove excess moisture, then toss them through the sauce until fully coated.
Slice the potatoes through the centre and squeeze them open (guard your fingers with a tea towel if they're super hot). Add the butter and a generous helping of salt, then use a fork to mash into the potato. Top with the prawns, then finish with chives, black pepper, a few drops of tabasco and sea salt if desired.

Video

Notes

a) Potatoes – If you’re after more tips and tricks on making the perfect baked potatoes, then check out my Best Baked Potatoes!

b) Prawns – I recommend getting these (and the mayo) to room temp, just so you’ve not got a fridge-cold topping going on a piping hot potato. More personal preference than anything. I use cooked prawns, but you could cook up some raw prawns, let them completely cool, then toss in the sauce.

c) Toppings – These complete the dish! Chives are essential for a final pop of colour and flavour. The salt and pepper are preference, and the Tabasco is traditional, but optional if you don’t like spice at all (it’s only a few small drops in all cases).

d) Calories – Assuming 1 1/2 tbsp olive oil used for 1kg/2lb potatoes (calories per potato + topping).

Nutrition

The post The Best Prawn Baked Potato appeared first on Don't Go Bacon My Heart.

Easy Honey Lemon Salmon

Thu, 16 Apr 2026 13:57:36 +0000

Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!

When it comes to delicious sauces for salmon, they truly don’t come easier than this. Follow me…

Pan-fried Salmon

For this recipe we’ll be using boneless skinless salmon fillets. Whilst you could use skin-on fillets, you’ll likely find the sauce just slides right off the skin and could become soggy.

Preparing the salmon

I recommend patting the salmon dry with paper towels to remove excess moisture. This will ensure you’re able to get a nice crust on the salmon (and therefore develop more flavour) instead of it just steaming in the pan. From there, I like to season with a simple concoction of salt, black pepper and garlic powder.

Cooking the salmon

In general, you’ll likely need to cook the salmon for less time than you think. Mainly because it’ll carry on cooking as it rests and once added back to the pan. It’s always good to stay on the side of caution because you can easily continue cooking it if needed. If in doubt, just use a fork to gently ply and check the centre is just about opaque and light pink.

Process shots: add oil and butter to pan (photo 1), melt butter (photo 2), add salmon (photo 3), fry then remove (photo 4).

Recipe Tip

Salmon is notorious for sticking to the pan, so I highly recommend a decent non-stick pan.

Honey Lemon Sauce for Salmon

The sauce is probably one of the easiest pan sauces you’ll ever make and requires just 4 ingredients:

Stock – chicken stock will make up the bulk of the sauce in the initial stage (it reduces as you simmer).
Honey – use runny honey so it blends into the sauce easier.
Lemon – fresh lemon juice always!
Butter – this adds richness to the sauce and helps thicken it.

One other free ingredient is the resting juices from the salmon. As the salmon rests, you’ll notice a pool of juices form – this is extra flavour, so don’t waste it!

Sauce consistency

There is no need to use any type of flour to thicken the sauce. As the stock evaporates, the honey starts to re-thicken. At the same time, the butter emulsifies with the sauce and helps create a light, glossy sauce. It won’t be super thick, but it’s perfect to spoon over the salmon and certainly isn’t watery at all.

Process shots: add stock, honey and lemon to pan (photo 1), whisk in butter (photo 2), stir in resting juices (photo 3), add salmon and baste in sauce (photo 4).

How to serve Honey Lemon Salmon

I like to add a thin slice of lemon on the fillets, so when you baste in the sauce, the lemon slice infuses it with extra lemon flavour. From there, I recommend two important garnishes:

Chives – these add a final pop of colour and flavour.
Black Pepper – lemon and pepper is a match made in heaven, so I like an extra pinch at the end to highlight the pairing.

Here I’ve served with some well-seasoned boiled potatoes (that I squashed with a fork) and a simple side salad, but some crusty bread and asparagus would work just as well!

Looking for a creamy version? Check out my Creamy Lemon Salmon!

For the sister recipe to this dish check out my Honey Lemon Chicken!

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

How to make Honey Lemon Salmon (Full Recipe & Video)

Honey Lemon Salmon

Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!

Course Dinner, Main Course

Cuisine Western

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 317kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Paper Towels/Kitchen Roll
Large Non-Stick Pan & Tongs
Wooden Spoon
Jug (for stock)

Ingredients

Salmon

4x 4-5oz/120-150g boneless skinless Salmon Fillets (see notes)
1/2 tsp EACH: Salt, Black Pepper
1/4 tsp Garlic Powder
1 tbsp / 15g Unsalted Butter
1/2 tbsp Olive Oil

Sauce

1/2 cup / 120ml Chicken Stock
2 1/2 tbsp Honey
1 large Lemon (see notes)
2 1/2 tbsp / 40g Unsalted Butter (keep in the fridge until needed)

Garnish

finely diced Fresh Chives (see notes)
Cracked Black Pepper

Instructions

Slice two thin circles in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
Pat the salmon fillets dry with paper towels/kitchen roll, then season both sides with the salt, pepper and garlic powder.
Place a large non-stick pan over medium-high heat and add the oil. Melt in the butter, then once hot, add the salmon presentation side down. Fry both sides for around 3 minutes, or until they build up a golden crust and the salmon is almost cooked through the centre, then remove and place on a plate to one side.
Turn the heat down to medium and stir in the stock, honey and lemon juice. Add the cold butter and swiftly stir until it blends into the sauce. Keep stirring and simmering until the sauce reduces and thickens to a glossy consistency. If the sauce looks like it's splitting at all, just lower the heat and keep swiftly stirring. The sauce will be light, but thick enough to spoon over the salmon and not watery at all.
Stir in the resting juices from the salmon and simmer to re-thicken if needed, then season to taste with salt (generously if needed). Add the salmon to the pan, place the lemon slices on top and baste in the sauce.
Serve the salmon with the sauce drizzled over the top, then garnish with chives and more black pepper.

Video

Notes

a) Salmon – timings will depend on the thickness of the salmon. It will continue cooking slightly as it rests and when added back to the pan, so if you’re in any doubt, I recommend taking it out of the pan early (much easier to carry one cooking than try to revive overcooked salmon).

b) Lemon – I find 1 1/2 tbsp works perfectly. If you want it more lemony, I recommend squeezing more over at the end.

c) Consistency – The end result should be a very light syrupy consistency. It’ll be pretty watery at the start, but the butter helps emulsify the sauce and thicken it slightly. As the stock begins to evaporate, the honey will also begin re-thickening. Reducing the sauce is important otherwise it ends up watery and won’t stick to the salmon at all.

d) Pepper – Lemon and pepper is a match made in heaven, so I like a good bit of pepper in this recipe. I highly recommend the 1/2 tsp for the salmon, then any more is optional (i.e. the garnish).

e) Chives – These add an important final pop of flavour and colour, so I highly recommend adding them. If for whatever reason, you don’t like chives, fresh parsley is a 2nd best option.

f) Calories – Whole recipe divided by 4.

Nutrition

The post Easy Honey Lemon Salmon appeared first on Don't Go Bacon My Heart.

Prosciutto-wrapped Chicken with Asparagus & Feta

Wed, 15 Apr 2026 13:59:27 +0000

Juicy chicken, creamy feta and tender asparagus lovingly wrapped in prosciutto then baked until golden.

For how delicious these are, you’re going to be shocked at how easily they come together and how few ingredients you need. Follow me…

Chicken wrapped in Prosciutto

Most prosciutto-wrapped chicken recipes use whole chicken breasts. I find that using chicken tenders and adding a couple of other goodies renders far better results:

Tenders – individually wrapped tenders allow the prosciutto and chicken to cook at a better rate, where the chicken ends up juicy without the prosciutto drying out.
Toppings – adding a slice of feta adds so much flavour. It also goes gorgeously soft and creamy as it bakes. The asparagus pairs beautifully with the feta, prosciutto and chicken and adds a nice visual appeal.

Process shots: toss tenders in oil and seasoning (photo 1), toss asparagus in leftover oil (photo 2), spread out tenders (photo 3), add feta (photo 4), add asparagus (photo 5), wrap in prosciutto (photo 6).

Prosciutto-wrapped Chicken FAQ

Can I prep these ahead of time?

Yes, just tightly store in the fridge overnight. Preferably, bring them back close to room temp before baking as instructed.

Can I use bacon instead?

You could, but only if the bacon is very thin. Flavour-wise, you’re better off with prosciutto though.

Do I have to add the feta and asparagus?

I highly recommend it if you can. They really do take this recipe to new heights. The tenders will still be delicious with just prosciutto though.

How to serve Prosciutto-wrapped Chicken

I like to finish with a squeeze of lemon juice, just to brighten up everything (although this is optional). I’ve yet to try it, but I imagine a drizzle of honey/hot honey would be amazing too!

I actually typically serve these for dinner with a couple of Sides (here I’ve gone for some Baby Potatoes and a simple Rocket/Arugula Salad). These would work perfectly served for guests too as part of a spread or as a starter.

Alrighty, let’s tuck into the full recipe for these prosciutto-wrapped chicken tenders shall we?!

How to make Chicken, Asparagus & Feta wrapped in Prosciutto (Full Recipe & Video)

Prosciutto-wrapped Chicken with Asparagus & Feta

Juicy chicken, creamy feta and tender asparagus lovingly wrapped in prosciutto then baked until golden.

Course Dinner, Main Course

Cuisine Western

Prep Time 20

Cook Time 15

Total Time 35

Servings tenders

Calories 105kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish & Tongs
Large Baking Tray

Ingredients

12 Chicken Tenders/Mini Fillets (typically 1.3lb/600g – see notes)
1 1/2 tbsp Olive Oil
1/2 tsp EACH: Salt, Black Pepper, Paprika, Garlic Powder
4oz / 120g Feta
24x Fine Asparagus (typically ~5oz/140g)
6 slices of Prosciutto, sliced in half
1 Lemon, quartered to serve (optional – see notes)

Instructions

Preheat the oven to 200C/400F.
In a large shallow dish, toss the tenders in the oil and seasoning until fully coated. Space them out on a large baking tray, leaving any excess oil in the bowl. Thinly slice the feta into strips and place on the tenders.
Trim the asparagus to a similar length to the tenders, then toss in the leftover oil/seasoning (there won't be much, which is fine). Place on top of the feta (2 per tender).
One by one, wrap the tenders in prosciutto, then bake in the oven for 15 minutes until the chicken is piping hot/white through the centre, the feta is creamy and the asparagus is very lightly charred.
Serve with a squeeze of lemon juice (optional) then tuck in and enjoy!

Video

Notes

a) Tenders – this is the strip of meat attached underneath the breast. As the name suggests, the tender is slightly more ‘tender’ than the breast itself. You’ll find packs of fresh tenders in all supermarkets, but if for whatever reason you can’t find them, you could slice chicken breast into strips.

b) Timings – depending on the size of the tenders, they could take a little less or more time, so just be vigilant. Very thick tenders could take up to 18 minutes. But just be careful they don’t dry out (you can always put them back in if needed).

c) Lemon – I like to finish with a squeeze of lemon juice, just to brighten up the tenders. You might find them delicious as they are, so it is optional.

d) Calories – Per tender.

Nutrition

The post Prosciutto-wrapped Chicken with Asparagus & Feta appeared first on Don't Go Bacon My Heart.

Avocado Cream Cheese Toast

Tue, 14 Apr 2026 13:58:14 +0000

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)

Avocado Cream Cheese Toast

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

Cook Time 5

Total Time 15

Servings

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

For more similar recipes check out these beauties:

Toast Recipes

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.

Lemon Dill Chicken

Sun, 12 Apr 2026 13:58:12 +0000

Juicy chicken thighs coated in a glossy, flavour-packed lemon and dill sauce – this lemon dill chicken is quick, easy and perfect for weeknights or guests.

Quite frankly, this dinner has no business being so delicious given how easy it is to make. Follow me…

Pan-Fried Chicken Thighs

For this recipe, we are going to be using boneless skinless chicken thighs. They work great with the lemon dill sauce; the rich, fatty flavour from the thighs offers the perfect balance for the light, tangy sauce.

Preparing the thighs

Neither of these steps are essential, but they will help in the cooking of the thighs:

Curling – I like to slice any strings of meat that are preventing the thighs from lying out completely flat. Doing this will make sure the thighs don’t curl up in the pan.
Pounding – I like to use the blunt end of my knife to lightly pound any thicker parts of the thigh to ensure everything is even.

Dredging through flour

I like to coat the thighs in a thin layer of seasoned flour before frying them. This will ensure they develop a nice, golden crust, which in turn, will help the sauce ‘cling’ to the meat.

When it comes to frying the thighs, a little oil in a large pan will do the trick. Keep in mind they’ll continue cooking slightly as they rest and when added back to the pan.

Process shots: slice chicken (photo 1), pound (photo 2), add to flour (photo 3), coat then shake (photo 4), add to pan (photo 5), fry then remove (photo 6).

Lemon Dill Sauce

The sauce starts where the chicken leaves: in the leftover fat. Frying some shallots and garlic in that leftover liquid gold is going to make your house smell like heaven. From there, we’re going in with some chicken stock, lemon juice and fresh dill.

Thickening the sauce

You do not need to add any more flour of any variety to thicken the sauce. The sauce is thickened in a few different ways:

Butter – whisking cold butter into the stock will help it emulsify and create a light, glossy sauce that thickens around the chicken.
Dijon Mustard – this helps thicken a little more, but it’s mostly for a mellow background flavour.
Chicken – when you add the chicken back to the pan, the crust will naturally exchange with the sauce and thicken it a little more.

One final bonus ingredient is the resting juices from the chicken. Don’t skip this! It’s free flavour.

Process shots: fry shallots (photo 1), fry garlic (photo 2), add stock, lemon juice, dill and Dijon (photo 3), whisk in butter (photo 4), whisk in resting juices (photo 5), add chicken (photo 6).

Lemon Dill Chicken FAQ

Can I use chicken breast?

As discussed, I think you’ll find thighs better in this context. However, you could use breast for a lighter meal (more info in the recipe card below).

How lemony is the sauce?

It’s definitely apparent, but certainly not overbearing. If you want more of a lemony flavour, then just squeeze over more at the end.

Can I use a different herb?

Dill is the star here! Other herbs would work (parsley or chives), but it’s the special pairing of lemon and dill that brings the chicken to life.

How to serve Lemon Dill Chicken

I like to finish with extra dill and a light zesting of lemon, just to give that final ‘wow’ factor. From there, there are a few different ways you could serve the thighs:

Crusty Bread & Side Salad – for optimum speed and convenience. There will be plenty of sauce for bread-mopping!
Rice & Asparagus – as I’ve served here (photo below). I just threw the asparagus in the air fryer with some olive oil, salt and pepper as the chicken was cooking.
Potatoes & Veg – go full comfort with Mashed Potato or Parmesan Smashed Potatoes with veg of choice.

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

How to make Lemon Dill Chicken (Full Recipe & Video)

Lemon Dill Chicken

Juicy chicken thighs coated in a glossy, flavour-packed lemon dill sauce – this lemon dill chicken is quick, easy and perfect for weeknights or guests.

Course Dinner, Main Course

Cuisine Western

Prep Time 15

Cook Time 20

Total Time 35

Servings – 4

Calories 383kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for coating chicken in flour)
Large Pan & Tongs
Wooden Spoon
Microplane/Zester (for lemon)

Ingredients

Chicken

640g / 1.4lbs boneless skinless Chicken Thighs (preferably 6 even-sized thighs – see notes)
35g / 1/4 cup Plain Flour
1 tsp EACH: Salt, Black Pepper
1 1/2 tbsp Olive Oil, plus more as needed

Lemon Dill Sauce

2 small Shallots, very finely diced
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
1/2 tsp Dijon Mustard (see notes)
2 Lemons (1 squeezed for 2 tbsp juice and the other left whole for now)
3 1/2 tbsp / 50g Unsalted Butter, sliced into small cubes and kept in the fridge
2 tbsp finely diced Fresh Dill (1 1/2 tbsp for sauce, the rest for garnish)

Instructions

Lay the thighs smooth side down on a chopping board (slice any strings of meat that are preventing them from lying flat). Use the blunt end of your knife to gently pound any thicker parts of the thigh so everything is even.
In a large shallow dish, combine the flour, salt and pepper. One by one, dredge the thighs through the flour, give them a shake, then place to one side.
Add the olive oil to a large pan over medium-high heat. Once hot, add the thighs and fry both sides until golden and cooked right through the centre (4-5 minutes on each side depending on size). Remove and place on a plate to one side, leaving any excess fat in the pan. Work in batches/top up with oil if needed.
Lower the heat to medium, then add the shallots to the leftover fat. Fry until soft and golden, then add the garlic and fry for 10-20 seconds or so (be careful it doesn't burn). Pour in the stock, then stir in 2 tbsp lemon juice, 1 1/2 tbsp dill and 1/2 tsp Dijon mustard.
Take the butter out of the fridge and swiftly stir it into the sauce until it melts and emulsifies into the sauce. Stir in the resting juices from the chicken, then check for seasoning and adjust if needed. If it looks like it's splitting at any point, just lower the heat and whisk it back together. The sauce should have thickened slightly into a light, glossy sauce.
Add the thighs back to the pan to coat in the sauce and warm them back through. Serve with a light zesting of lemon and the rest of the dill. Slice the lemon you used for zesting into 4 wedges (1 per person – optional for extra lemon). Tuck in and enjoy!

Video

Notes

a) Chicken thighs – I like to even out the thighs, just so they cook through quicker and more evenly. It’s easiest to do it with the blunt end of the knife, but you could use cling film and a mallet/rolling pin. In all cases, it’s a very light pounding, just to get them even.

b) Chicken breast – I prefer thighs because the fattier, richer flavour of the meat takes on the light/sharp sauce really nicely. Breast would work great though, just use 2x 250g/9oz breasts and horizontally slice them through the centre to make 4 even-sized breasts. Then continue the recipe (they’ll take less time to cook, that’s the only difference).

c) Dijon – This adds a little depth of flavour and a subtle complexity to the sauce. It also helps emulsify the sauce. It’s not much, and you won’t specifically taste mustard, but it’s definitely worth the 1/2 tsp!

d) Lemon – I find 2 tbsp offers the perfect amount of lemon to cut through the buttery sauce and fatty thighs. You can of course squeeze more over at the end. Keep the zest light at the end; this is just to ‘finish’ the dish.

e) Calories – Whole recipe divided by 4 (overestimate as it assumes all the flour is used).

Nutrition

For more similar recipes check out these beauties:

One Pan Chicken Recipes

The post Lemon Dill Chicken appeared first on Don't Go Bacon My Heart.

Marry Me Chicken Tacos

Sat, 11 Apr 2026 13:59:52 +0000

Creamy chicken tacos inspired by the viral Marry Me Chicken – yes these truly are as good as they sound!

As the self-appointed king of creamy chicken dishes, I thought it would be rude not to give the famous marry me chicken recipe a go. I wanted to put my twist on it, and ended up with these tacos, which I haven’t actually seen been done before. Spoiler alert – they’re incredible! Follow me…

Marry Me Chicken

Marry me chicken is very similar to Tuscan chicken. It’s essentially chicken breast in a rich, creamy parmesan sauce with sun dried tomatoes, often with herbs and garlic too. We are going to be keeping in line with these key components, just with a few tweaks to make it taco-style:

Diced chicken – these tacos are pretty small, so we’ll be dicing the chicken nice and small before we fry it.
Consistency – we want saucy tacos, but not wet and sloppy. As such, we’ll need a nice, thick sauce to wrap around the chicken.
Spice – some marry me chicken recipes already include chilli flakes, but since these are tacos, we’ll certainly be including them (and a little more than you usually would so they’re more prominent).

Process shots: coat diced chicken in oil and seasoning (photo 1), add to pan (photo 2), fry then remove (photo 3), fry garlic then add stock, cream, parmesan, chilli flakes and sun dried tomatoes (photo 4), simmer (photo 5), stir through chicken (photo 6).

Creamy Chicken Tacos

After you’ve made the filling, it’s important to let it cool. At least until it stops steaming. If you don’t allow it to cool and add it straight to the tacos, you risk it steaming the tortillas, which prevents them from crisping up.

My cheese of choice is mozzarella. It’s perfect for a gooey filling, and it’s creamy enough to pair with the filling and let it shine. The filling is already pretty rich, so I don’t like adding any other cheese too intense (remember there’s parmesan in the sauce too).

To cook the tacos, we’ll be pan-frying them. Chicken breast is lean, so you don’t want to cook it any longer than it needs to be (especially because it’s diced so small). Hence why we’re not baking or air-frying them.

Process shots: add filling to tortillas (photo 1), add cheese (photo 2), fold over and add to pan (photo 3), fry both sides (photo 4).

They won’t take long to cook – you’re only looking to toast the outside and melt the cheese.

From there, let them cool for a minute or so before tucking in (the filling will be pretty hot). These are awesome as they are, but you could add some Wedges, Chips or even a Side Salad.

Alrighty, let’s tuck into the full recipe for these marry me chicken tacos shall we?!

How to make Marry Me Chicken Tacos (Full Recipe & Video)

Marry Me Chicken Tacos

Creamy chicken tacos inspired by the viral Marry Me Chicken – yes these truly are as good as they sound!

Course Dinner, Lunch, Main Course

Cuisine Western

Prep Time 20

Cook Time 15

Total Time 35

Servings tacos

Calories 288kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Medium Sized Mixing Bowl
Large Pan & Wooden Spoon

Ingredients

Chicken

1lb / 450g Chicken Breast, sliced into small cubes (approx 1/2")
1 tbsp Olive Oil
1/2 tsp EACH: Salt, Black Pepper, Paprika, Dried Oregano
1/4 tsp EACH: Dried Thyme, Garlic Powder, Onion Powder

Sauce

2 cloves of Garlic, finely diced
1/3 cup / 80ml Chicken Stock
1/2 cup / 120ml Heavy/Double Cream
1/3 cup / 30g freshly grated Parmesan
3.5oz / 100g Sun Dried Tomatoes, finely diced (pat dry to remove excess oil if needed)
1/2 tsp Chilli Flakes, or more to spice preference

Tacos

8x 6"/15cm Soft Tortillas (see notes)
1 cup / 100g shredded Mozzarella
Oil Spray, as needed

Instructions

In a medium-sized mixing bowl, combine the diced chicken with the oil and seasoning.
Place a large pan over medium-high heat (closer to high). Once hot, add the chicken and fry until seared all over (a few minutes). It doesn't need to be completely cooked through, although it likely will be as the chicken is small. Remove and place in a bowl to one side, leaving the excess fat/juices in the pan.
Turn the heat down to medium, then fry the garlic for 30 seconds or so (be careful it doesn't burn). Add the stock, cream, parmesan, sun dried tomatoes and chilli flakes and give it a good stir until the parmesan melts. Continue simmering and stirring for 3-4 minutes until the sauce thickens. Stir through the chicken (and any resting juices) and simmer for another minute until the sauce re-thickens and clings to the chicken.
Scrape the chicken into a bowl to one side and leave it to cool (at least until it stops steaming). Lay out all of the tortillas and spoon the chicken onto one side of each of them. Top with mozzarella, then fold over into a taco.
Wipe out the pan (or use a clean one) and place it over medium-high heat. Lightly spray with oil. Place half of the tacos in (or as many as you can fit), then lightly spray the tops with oil. Fry both sides until deep golden and crispy with the cheese melted in the centre, then remove and repeat. Be careful they don't burn (you can keep peeking to check underneath).
Serve and enjoy!

Video

Notes

a) Chicken – you could use thigh, it’ll just take a little longer to cook through. In all cases, it won’t take long. Keep in mind it’ll carry on cooking as it rests, once stirred through the sauce again and when cooked in the taco.

b) Tortillas – I use the ‘Gran Luchito Mexican Soft Tacos Wraps’ that you can pick up from a number of different supermarkets.

c) Cooling – if the filling is piping hot, it’ll steam the tacos, and they won’t crisp up as well. It doesn’t have to be completely cool, but try to get it close to room temp if you can. Just however long you’ve got time for.

d) Calories – per taco.

Nutrition

The post Marry Me Chicken Tacos appeared first on Don't Go Bacon My Heart.

Deviled Egg Pasta Salad

Fri, 16 Jan 2026 13:49:40 +0000

This deviled egg pasta salad is loaded with so many goodies. It’s also so quick and easy to make!

Ever torn between taking either a pasta salad or egg salad to a BBQ? Why choose when you can have both . This pasta is PERFECT for Summer, awesome as a side or great just as a quick & easy lunch. Follow me…

The ULTIMATE Egg Pasta Salad

Whilst it may seem like an odd idea to combine egg and salad pasta, I promise it totally works. You get those same iconic flavours of deviled eggs all wrapped inside a loaded pasta salad.

What makes something deviled?

Deviling something essentially means to aggressively season or add spice. In this context, and in the context of deviled eggs, the key ingredient is mustard. Alongside this I like to add white pepper, which gives a very gentle kick of heat, and hot sauce, which gives more of an intense kick of spice.

Is this pasta salad spicy?

Because the dressing is very creamy, this spice in this recipe is actually fairly mellow. It’s more about the flavour that the mustard, pepper and hot sauce offers. You can however adjust the measurements to suit your spicy needs!

Making Deviled Egg Pasta Salad

The dressing itself is mayonnaise based, but I also like to add in sour cream for some extra creaminess. A lot of deviled egg pasta recipes actually mash/stir in the cooked egg yolk in with the dressing. Whilst this is a more traditional way to make deviled eggs, I find it turns the dressing a bit clumpy when it’s used as a pasta dressing.

What Pasta to use?

100% gotta be macaroni! Just cook in salted water until al dente, then drain in cold water until completely.

What fillings can I add?

The world is your oyster, but here’s the usual suspects in mine:

Bacon
Dill Pickles
Celery
Red Onion
Chives

Process shots: in a small bowl add mayo, sour cream, pickle juice, dijon, hot sauce, salt, sugar and pepper (photo 1), stir to combine (photo 2), cook, rinse and drain pasta (photo 3), add hard boiled egg, fillings & dressing then combine (photo 4).

Serving Deviled Egg Pasta Salad

To serve up I recommend sprinkling over a few pinches of smoked paprika. This adds a nice pop of colour, but also adds a nice smoky twang. You can also serve individual portions with a few more drops of hot sauce if you fancied!

Can I make this ahead of time?

Yep! Just tightly cover in the fridge until needed (will last around 3 days).

Alrighty, let’s tuck into the full recipe for this deviled egg pasta salad shall we?!

How to make Deviled Egg Pasta Salad (Full Recipe & Video)

Deviled Egg Pasta Salad

This deviled egg pasta salad is loaded with so many goodies. It's also so quick and easy to make!

Course Lunch, Pot Luck, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 462kcal

Author Chris Collins

Cost £1.50 / $2

Equipment

Medium Pot with Lid (for eggs)
Medium Pot & Colander (for pasta)
Small Mixing Bowl & Spatula (for dressing)
Large Mixing Bowl & Salad Tossers
Sharp Knife & Chopping Board

Ingredients

Dressing

1 cup / 240g Full Fat Mayo
1/4 cup / 60g Sour Cream
1 1/2 tbsp Dijon Mustard
1 tbsp Gherkin/Dill Pickle Juice
1/2 tsp EACH: Sugar, Salt, Hot Sauce (or to taste)
1/4 tsp White Pepper

Pasta Salad

9oz / 250g Dried Macaroni
6-8 Hard Boiled Eggs, diced (see notes)
1/3 cup / 5 rashers Bacon, cooked, cooled & chopped
1/3 cup / 4-5 small Gherkins/Dill Pickles, finely diced
1/3 cup / 1 large stalk Celery, finely diced
1/3 cup / 1 small Red Onion, finely diced
1 tbsp Chives, finely diced
few pinches of Smoked Paprika, to serve

Instructions

Pasta: Pop your pasta in salted boiling water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Ensure you've shook out all the water, then place in a large mixing bowl.
Dressing: In a small mixing bowl combine mayo, sour cream, dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Taste test for seasoning and adjust if desired.
Pasta Salad: To the large mixing bowl of pasta add hard boiled egg, bacon, celery, red onion, chives and pickles. Pour in the dressing and use salad tossers to mix everything.
Serve: Sprinkle over a few pinches of smoked paprika. Tightly cover and store in the fridge or serve up right away. I like to give it an hour, just to allow the flavours to marry.

Video

Notes

a) Hard Boiled Eggs – I know everyone has their own method of boiled eggs, but here’s what I do:

Place eggs in a pot and cover with cold water (make sure every part of all the eggs is comfortably covered).
Turn on high heat and leave until the you reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the hob for 10mins.
After 10 mins, spoon eggs into a bowl of ice (or very cold) water (this is to stop the cooking process).
Peel and dice eggs to desired texture for egg mayo.

b) Quantities – Feel free to increase any of your favourite fillings (i.e the bacon). This is just what I recommend. Everything is equal quantities in 1/3 cups measurements too.

c) Make Ahead – This will store for comfortably for 3 days tightly stored in the fridge. It holds up pretty well and stays relatively creamy, but you can stir through a dollop of mayo just before serving if you think it needs it.

d) Calories – one serving (8 in total).

Nutrition

Looking for another Summer pot luck winner? Check out my Creamy Bacon Potato Salad!

For more similar recipes check out these beauties:

Delicious Pasta Salad Recipes

The post Deviled Egg Pasta Salad appeared first on Don't Go Bacon My Heart.

Cheesy Chicken and Mushroom Sliders

Fri, 12 Dec 2025 14:01:16 +0000

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn’t be more delicious if they tried!

You know what’s crazy? I’ve never uploaded a slider recipe to the blog before. I’ve been biding my time, testing around to try and create the perfect slider. Something off the beaten track too – something you’ve never had before. Well, I’m happy to report that the mission has been accomplished. Follow me…

Chicken and Mushroom Sliders

We’re essentially going to whip up a filling that’s similar to a Classic Chicken and Mushroom Pie filling. Just imagine that, stuffed inside crusty garlic bread, then smothered in cheese. Yes, heaven truly is a place on earth.

Layering the flavours

Alongside the obvious chicken and mushroom, we’re going to pack in more flavour with some bacon. This will not only offer a lovely smoky background flavour, but you can also use the excess fat to fry the mushrooms. We’re also going in with shallots, Dijon and Parmesan to really let the filling shine.

Filling consistency

The sauce is made up of stock and cream, but we want it nice and thick before we add it to the sliders. As such, you’ll want to make a roux with flour and butter. You shouldn’t have to simmer it for long until it gets thick, and just keep in mind it gets saucy again as it bakes in the sliders.

Process shots: fry bacon (photo 1), fry shallot (photo 2), fry mushrooms (photo 3), melt butter then stir in flour (photo 4), whisk in stock and cream then stir in parmesan and mustard (photo 5), stir in bacon and chicken (photo 6).

Cheesy Chicken Sliders

My problem with regular sliders is that there’s only so much saucy filling you can put in the centre without them getting too soggy and literally sliding around.

My solution = use crusty rolls and turn them into mini bowls to contain the filling. This way us folks in the UK can also enjoy the fun without having to fly to the US to buy Hawaiian Rolls.

Garlic bread sliders

When I first tested these, I just plonked the filling straight into the rolls and went from there. Don’t get me wrong, they were nice, but realistically, what isn’t improved by adding garlic bread to the situation? As such, we’ll be brushing the insides of the sliders with a simple garlic butter before we load them up.

What kind of cheese should I use?

We’ve got parmesan in the filling and in the butter, which are both essential. I love using Swiss for the top – it’s mild and creamy yet melts perfectly. I recommend using that if you can, but Cheddar and/or Gruyere would make great subs.

Process shots: halve rolls (photo 1), use your fingers to make a dent (photo 2), add to baking dish then brush with garlic butter (photo 3), bake (photo 4), add filling (photo 5), add cheese then bake (photo 6).

How to serve Chicken Sliders

Once the cheese has melted and the filling is golden and bubbly, you’re good to go. These are perfect for so many different occasions – think appetizers, game day, potluck, holiday season, lunch.

Alrighty, let’s tuck into the full recipe for these cheesy chicken mushroom sliders shall we?!

How to make Cheesy Chicken and Mushroom Sliders (Full Recipe & Video)

Cheesy Chicken and Mushroom Sliders

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 55

Servings sliders

Calories 303kcal

Author Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon (for filling)
Large Baking Dish (mine is 12×9" / 30x22cm)
Small Bowl & Brush (for butter)

Ingredients

Filling

Olive Oil, as needed
2 slices of Streaky Bacon, diced
1 Shallot, finely diced
150g / 5.3oz Baby Chestnut or Button Mushrooms, sliced
2 tbsp / 30g Butter
2 tbsp Plain Flour
240ml / 1 cup Chicken Stock
60ml / 1/4 cup Double/Heavy Cream
1 tsp Dijon Mustard
20g / 1/4 cup Parmesan
200g / 7oz Cooked Chicken, diced into small cubes
Salt & Black Pepper, to taste

Sliders

5x Crusty Rolls (see notes)
3 tbsp / 45g Butter, melted
15g / 0.5oz Parmesan (the fresh dusty stuff works best)
1 tbsp very finely diced Fresh Parsley
1 large clove of Garlic, finely grated
6 slices of Swiss Cheese, or as needed to cover the sliders

Instructions

Filling

Add a drizzle of oil to a large pan over medium heat, then add the diced bacon. Gently fry until crispy with the fat rendered out, then remove and place to one side, leaving the excess oil/fat behind.
Top up with oil if needed, then add the shallot and fry for 2 minutes (just until it softens slightly). Add the mushrooms and fry until everything is soft and golden. Melt the butter, then stir in the flour to create a roux. Add the stock, whisking as you go to avoid lumps forming, then stir in the cream. Stir in the mustard and parmesan until it melts, then stir in the chicken and bacon.
Gently simmer for a 2-3 minutes to thicken, then check for seasoning and adjust if needed. If the sauce is already very thick, you might not need to reduce too much more (see video for reference on the best consistency).

Rolls

Preheat the oven to 180C/350F.
Halve the rolls down the centre, then use your fingers to press in the centre of each halve to create little 'cups' for the filling. Place them cup-side-up in the baking dish (they should fit nice and snug).
In a bowl, combine the butter, parsley, garlic and parmesan and brush the centre of the rolls. If the butter thickens up, just spread it as best you can (it'll melt in the oven).
Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.

Sliders

Spoon the filling into the rolls, then cover with Swiss cheese. Bake for a further 10 minutes until the cheese melts and the filling is bubbling.
Tuck in and enjoy!

Video

Notes

a) Rolls – For reference, the rolls I used were around 60g/2oz each, 4″ wide and 2″ deep. You’ll find crusty rolls in most supermarket bakeries. If yours are very firm and crusty, you might not need to pre-bake them for as long (just use your best judgment).

b) Make Ahead – These don’t reheat particularly well, but you could make these ahead of time:

Filling – just allow to completely cool then tightly store in the fridge until needed.
Garlic Butter – tightly cover in the fridge until needed. Microwave in very short burst until creamy (don’t go overboard because of the parmesan).

c) Cheese – The parmesan is a must, but you could swap out the Swiss if you’d like. I just love it because it’s mild, creamy, melty and pairs perfectly with the filling. I imagine Cheddar or Gruyere would work great (don’t use mozzarella, not enough flavour).

d) Calories – Per slider.

Nutrition

The post Cheesy Chicken and Mushroom Sliders appeared first on Don't Go Bacon My Heart.

Madame Crumpet

Thu, 11 Dec 2025 14:02:42 +0000

Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you’ll ever make!

Just to make sure we’re all on the same wave length, a Croque Madame is essentially a hot toasted ham and cheese sandwich with a fried egg on top. It’s got French origins and was first seen around Cafes in Paris. Today we’re making it crumpet style in the most delicious way possible! Follow me…

Béchamel Sauce

One of the most iconic layers of a Croque Madame is the béchamel sauce, and this crumpet version is no exception. Here’s what you’ll need:

Butter, Flour, Milk – AKA a ‘roux’. This is to form the the base of the béchamel sauce.
Gruyere – This has got a sweet nutty flavour which takes this layer through the roof!
Nutmeg – This brings out the nutty tones of the gruyere.
White Pepper – White pepper is a classic addition to béchamel because it blends in better than black pepper.

You actually want this to be fairly thick, since you’ll be spread it over the crumpets. Too thin and it’ll just drip off!

Process shots: melt butter (photo 1), stir in flour to form paste (photo 2), stir in gruyere (photo 3), stir in seasoning (photo 4).

Madame Crumpet

Okay, here’s where things get fun. Sure, if we’re talking technically this should really be called a ‘Crumpet Madame’, but ‘Madame Crumpet’ sounds a whole lot sassier and you know it Also no, this isn’t a sandwich either, but that’s beside the point.

Madame Crumpet Layers

Crumpet – Toasted in a toaster or either side under the grill.
Butter – Mix butter with dijon mustard. Dijon is a key component of a classic Croque, the butter helps mellow it out and also helps it seep/melt into the crumpet.
Ham – Fold/tear it to fit neatly on the crumpet.
Béchamel – Plonked straight on top of the ham.
Parmesan – This helps it go golden, bubbly and delicious!

Process shots: toast crumpets then spread with dijon butter (photo 1), add ham (photo 2), add béchamel (photo 3), add parmesan then cook under the grill until golden (photo 4).

Don’t forget the egg!

One of the key ingredients in a Croque Madame is the fried egg on top. You can cook it to preference, but I like mine sunny side up, just for all that yolky goodness.

Do I have to add an egg?

I do recommend it as this crumpet version is pretty brunchy. However you can leave it off like a Croque Monsieur if you’d prefer.

Process shots: melt in butter (photo 1), fry eggs then season with salt and pepper (photo 2).

Serving Madame Crumpet

As I mentioned, I usually serve these for Brunch, typically by themselves but you could add some Hash Browns if you wanted to go wild!

If you’re after another fun breakfast recipe with a twist, check out my Breakfast Quiche Stuffed Bagels!

Or check out my Croque Monsieur for the real deal!

Alrighty, let’s tuck into the full recipe for the might Madame Crumpet shall we?!

How to make Madame Crumpets (Full Recipe & Video)

Madame Crumpet

Inspired by the classic Croque Madame, this Madame Crumpet is the tastiest brunch you'll ever make!

Course Brunch

Cuisine French

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 342kcal

Author Chris Collins

Cost £2 / $2.50

Equipment

Large Baking Tray
Medium Non-Stick Pan, Whisk & Wooden Spoon (for bechamel)
Large Non-Stick Pan & Spatula/Turner (for eggs)
Small Pot (for dijon butter)
Fine Cheese Grater
Toaster (optional, can use grill)

Ingredients

6 Crumpets
6 Eggs
6 slices of Ham
1 cup / 240ml Milk, at room temp
3/4 cup / 75g Gruyere, finely grated
1/3 cup / 30g Parmesan, finely grated
5 tbsp Butter
2 tbsp Flour
1 tsp Dijon Mustard
1/8 tsp EACH: White Pepper, Nutmeg
Salt, to taste

Instructions

In a small pot combine 2 tbsp butter with 1 tsp dijon mustard. Place to one side.
In a non-stick pan over medium heat melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then gradually add in milk, whisking as you go to ensure no lumps form. Once thickened, turn heat to low and stir in gruyere, then season with nutmeg, white pepper and salt. Remove from heat.
Toast crumpets in a toaster or under the grill, then spread with the dijon butter (don't feel like you have to use it all). Top with ham, then spread over the béchamel sauce. Top with parmesan then place under the grill under golden and bubbly.
Whilst they're cooking, melt 1 tbsp butter into a pan over medium heat and crack in eggs (you may need to do this in batches). Fry to desired texture then season with salt and pepper.
Top crumpets with an egg each then tuck in and enjoy!

Video

Notes

a) Do I have to add an egg? – Nope! You can make a Monsieur Crumpet instead and leave it off. I do recommend it though, just for that yolky goodness

b) Gruyere – I highly recommend using Gruyere, not only is it most traditional in a Croque Madame, but it’s got a gorgeous nutty flavour that goes amazingly in a bechamel sauce. If you don’t have it, you can sub Cheddar.

c) Calories – Per Madame Crumpet:

Nutrition

If you loved this Madame Crumpet 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 Madame Crumpet appeared first on Don't Go Bacon My Heart.

Cheesy Scrambled Eggs

Wed, 10 Dec 2025 14:07:46 +0000

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?

3 eggs per person. Here we’re using 6, so this recipe feeds two.

Can I use different types of cheese?

Other than cheddar, I’ve used Monterey Jack in this recipe which worked well. Ideally you want something with a similar melty texture to cheddar, like Swiss or Gouda.

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)

Cheesy Scrambled Eggs

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

Cook Time 5

Total Time 7

Servings

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

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.