5 ingredient bacon & egg spaghetti
Love bacon and eggs for brekkie? Well you will love this twist for dinner – bacon and egg spaghetti (RECIPE BELOW). Better still, there are only five ingredients so it is super easy to make. Crispy bacon and pesto spaghetti topped with a poached egg – this recipe is sure to be a winner. We also provide the steps to making the perfect poached egg.
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BACON & EGG PESTO SPAGHETTI
Serves 4 Prep 5 mins Cooking 20 mins
375g spaghetti
4 Coles Australian Free Range Eggs
6 bacon rashers, excess fat trimmed, thinly sliced
190g jar basil pesto
½ cup (40g) shaved parmesan
1. Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain well, reserving ½ cup (125ml) of the cooking liquid.
2. Meanwhile, fill a deep saucepan two-thirds full with water. Bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook, without stirring, for 2 mins for soft yolks or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
3. Heat a large non-stick deep frying pan over high heat. Cook the bacon, stirring, for 5 mins or until crisp.
4. Add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the pan, for 2 mins or until pasta mixture is heated through.
5. Divide mixture among serving bowls. Top with poached eggs and parmesan. Season. Serve immediately.
WATCH MORE
Want more delicious ideas for dinner? Check out our Easy weeknight meals playlist: which includes:
5 Ingredient pasta bake
This is how to make a quick & easy bacon quiche
5 ingredient beef stir-fry
This is how to make the easiest-ever carbonara
20 minute sausage casserole
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Colin Fassnidge's Sausage and Bean Bake
After a hearty, comforting meal that’s simple to make? Why not try Colin Fassnidge's Sausage and Bean Bake (RECIPE BELOW)? It’s loaded with fresh veggies and rich tomato flavour.
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Sausage & Bean Bake
Serves 4 -6
Prep time: 20 minutes
Cook time: 50 minutes
100ml olive oil
6 sausages (we used pork, but you can use beef or lamb), sliced
3 streaky bacon rashers, sliced
1 onion, roughly chopped
4 garlic cloves, peeled, roughly sliced
1 capsicum, seeded, roughly chopped
1 zucchini, roughly chopped
1 carrot, peeled, roughly chopped
700ml tomato passata
3 cans beans or peas (we used black-eyed peas, kidney beans and white beans, but you can use whatever you have in the pantry)
½ bunch basil, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
4 rosemary sprigs, roughly chopped
Whole piece of parmesan or mozzarella, to serve
Green salad, to serve
1 Preheat oven to 200°C.
2 On stove, heat a large pot with olive oil. Cook the sausages and bacon until golden brown.
3 Add the onion, garlic, capsicum, zucchini and carrot and cook for 5 minutes.
4 Add the passata and bring to the boil.
5 Add beans or peas, basil, parsley and rosemary.
6 Bring to the boil. Pour into a baking dish. Grate a generous amount of parmesan or mozzarella over the sausage mixture in the dish.
7 Bake for 40 minutes until the cheese is crisp and golden.
8 Serve with salad.
Want more dinner recipes? Check out our ‘Family-friendy pasta’’ playlist which includes:
One-pot veggie pasta:
How to make sweet potato gnocchi with pesto:
Easy cheesy pasta bake:
Smoked salmon fettuccine with creamy lemon sauce:
How to cook a one pan full English breakfast
British Breakfast - Hash Browns, Baked Beans, Mushrooms, Sausages, Bacon & Eggs
How to cook a complete British Breakfast with Hash Browns, Baked Beans, Mushrooms, Sausages, Bacon & Eggs with Chef Nick Saraf.
Baked Beans
Ingredients:
500 gms Kidney Beans soaked for 8 hrs in water
Oil
2 tbsp Ginger & garlic paste
1/2 cup Finely chopped onions
3 cups Canned Tomato Puree
1 or 2 tsp ketchup
1 tbsp malt vinegar
1 tsp Worcestershire Sauce
1 1/2 tbsp Honey
Chilli flakes
Chopped Thyme
Salt & Pepper
Method:
Soak the Kidney Beans in water overnight or for 8 hours. In a saucepan over medium flame, add some oil. Once the oil is warm add the ginger & garlic paste and the chopped onions. When the onions turn translucent add the tomato puree. To the puree add the ketchup, malt vinegar, Worcestershire sauce, honey, chilli flakes, thyme, salt & pepper. Bring the tomato sauce to a boil. Then add the sauce to the socked beans in a glass casserole dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
Hash Browns
Ingredients:
4 large Peeled Potatoes immersed in Water
2 Eggs
Salt & Pepper
Regular Flour if required
Oil to fry
Method:
Grate the potatoes with the bigger part of the grater and soak them back in water. Once all the potatoes are grated, drain them out by squeezing the water out and dry them on a clean dish cloth. In a large bowl crack open 2 eggs, add salt & pepper to the eggs and whisk. Now add the grated potatoes, hopefully they are dry by now, to the egg, salt & pepper mixture. On a frying pan, add sufficient amount of oil and once the oil is hot, take a spoonful of the potato mixture and place them on the frying pan. Flatten it. Make the hash browns in any shape you like. When one side browns, flip and fry the other side. When both sides are crispy and brown take them out on absorbent paper.
Mushrooms
Ingredients:
250 gms Mushrooms
Oil & Butter
Fresh Thyme
Salt & Pepper
Vinegar for de-glazing
Method:
Add oil and butter to a sauce pan on medium heat. Once the butter melts add the thyme and the mushrooms. Once the mushrooms are cooked, add salt and pepper. De-glaze the pan with a teaspoon of vinegar and cook for half a minute.
Pork or Chicken Sausages
Ingredients:
Oil to fry
Method:
Add oil to a sauce pan on medium heat.Fry sausages till mildly coloured.
Bacon
Ingredients:
British Bacon
Method:
Fry the bacon in a pan without any oil or with if you wish. If you don't add oil the bacon fat melts and cooks the bacon. When the bacon is pink on both sides take it out of the pan on absorbent paper.
Grilled/Fried Tomato
Ingredients:
Tomato
Reserved oil
Method:
Remove the eye of the tomato using the end of a peeler and cut in half. In the same oil as the sausages or the bacon fry/grill the tomato the cut side on the pan till it colours.
Eggs
Ingredients:
2 Eggs
oil
Method:
Warm oil in a pan over medium heat and crack 2 eggs on the pan to cook them sunny side up. When the egg white is opaque and slightly coloured on the sides put it directly on to a plate.
#BritishBreakfast #BritisbRecipe #GetCurried
Host: Nick Saraf
Copyrights: REPL
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BREAKFAST EGG SANDWICH HACK | Crispy One Pan Egg Toast
Now this is a recipe to be excited about.
This is a one of a kind, crispy one pan egg toast, this is my favorite breakfast sandwich hack! This sandwich really is the best one to make, it's all in one and you can put any filling you want. In the video I put bacon, mozzarella cheese and cheddar cheese. but the potential for this egg sandwich is limitless, you can put just about anything. the take takeaway of this video is to show you guys how to do this hack, and the rest is up to your imagination. of course bacon egg and cheese is my favorite so i just had to make a video about it.
ONE PAN EGG TOAST RECIPE
1 sandwich
cook in a 28cm pan
Ingredients:
- 2 slices of white bread
- Butter
- 2 eggs
- salt
- pepper
- 2 slices of bacon
- mozzarella cheese
- cheddar cheese
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Michael's Bacon Rasher Pudding
This one pan dish is a bit like a savoury roly poly pudding! Michael Johnson a Gypsy Traveller from Poole in Dorset shows you step by step how to cook his traditional Bacon Rasher Pudding.
To make this dish for 4-6 people you will need the following ingredients:
1 pack unsmoked bacon, sliced, 3 medium onions, 3 large tomatoes, chopped, 2 mugs of self-raising flour, 1/2 pack of suet, 1/2 cup of water, 1 oxo cube and salt & pepper.
Try it at home and make it your own with mushrooms, garlic, herbs, tomato puree or other ingredients. Make sure you let us know what you think and share your photos of your bacon rasher puddings on our Facebook page The Friendly Food Club like and follow us on Facebook and Instagram.
Happy Cooking!