Fluffy Scrambled Eggs on Sourdough with Maldon Pepper Sea Salt
This classic scrambled eggs recipe delivers soft, creamy eggs served on toasted sourdough, finished with the bold flavour of Maldon Pepper Sea Salt. Perfect for a quick breakfast or brunch, this easy dish uses simple ingredients elevated with premium seasoning for a rich, satisfying result.
How to Make Classic Scrambled Eggs with Maldon Pepper Sea Salt
Crack the eggs into a bowl and whisk gently with a fork.
Add a knob of butter to a frying pan over a medium-low heat.
Once melted and foaming, pour in the eggs.
Using a rubber spatula, gently stir the eggs, moving them slowly to prevent overcooking.
Meanwhile, toast the sourdough bread and butter it.
Cook the eggs for 3-5 minutes until soft and slightly underdone in the centre.
Remove from the heat and give a final stir.
Spoon the eggs onto the toast.
Finish with a generous pinch of Maldon Pepper Sea Salt and garnish with chopped chives. Serve immediately.
Tips for Perfect Scrambled Eggs
Cook low and slow for creamy, soft eggs.
Stir gently to avoid breaking the curds too much.
Remove from heat slightly early – residual heat will finish cooking.
Finish with Maldon Pepper Sea Salt for a balanced peppery flavour and texture.
What is Maldon Pepper Sea Salt
Maldon Pepper Sea Salt is a premium blend of Maldon’s signature pyramid-shaped flakes combined with Tellicherry and pink peppercorns, designed to enhance flavour with both seasoning and spice.
Why use Maldon Pepper Sea Salt on scrambled eggs?
It adds both texture and a perfectly balanced peppery finish, elevating simple scrambled eggs without the needs for separate salt and pepper.
How do you make scrambled eggs soft and creamy?
Cook the eggs over low heat, stir gently, and remove them before fully set so they stay soft and silky.
Are Burford brown eggs good for scrambled eggs?
Burford brown eggs are known for their rich yolks and flavour, perfect when making scrambled eggs. We like to use Clarence Court Burdford Brown eggs as they have a dense golden yolk.
Can I make scrambled eggs without butter?
Yes, but butter adds richness and helps create a creamy texture. You can substitute with olive oil if preferred.
What bread is best with scrambled eggs?
Sourdough is ideal due to its texture and slight tang, but any crusty bread works well.
Are scrambled eggs healthy?
Eggs are high in protein and nutrients. This dish is balanced but contains fats from butter and eggs, so enjoy as part of a varied diet.
Can I add extra topping to scrambled eggs?
Yes – popular toppings to scrambled eggs include smoked salmon, avocado spinach, or mushrooms.
Serving Suggestions
Serve these classic scrambled eggs with Maldon Pepper Sea Salt with:
Smoked salmon for a luxury brunch
Avocado slices for a modern twist
Grilled tomatoes or mushrooms for a full breakfast experience
Fresh Burrata with Tomatoes and Maldon Chilli Sea Salt
This simple burrata with tomatoes recipe is a fresh, no-cook dish perfect for summer. Creamy burrata pairs beautifully with sweet heritage tomatoes, a kick of fresh chilli, and the distinctive heat of Maldon Chilli Sea Salt. Finished with olive oil and balsamic vinegar, it’s an elegant starter or light lunch ready in minutes.
How To Make Burrata and Tomatoes Salad with Chilli Sea Salt
Pace the chopped tomatoes in a bowl and toss gently with a splash of balsamic vinegar and extra virgin olive oil.
Arrange the tomatoes on a serving plate.
Place the burrata in the centre. If vegan or diary free, we recommend using Julienne Bruno’s Burrella.
Drizzle with additional olive oil.
Garnish with oregano leaves and sliced chilli.
Finished generously with Maldon Chilli Sea Salt and cracked black pepper.
Slice into the burrata and allow the creamy centre to spill over the tomato. Servce immediatley.
Bring burrata to room temperature before serving to ensure maximum creaminess.
Add crusty bread to mop up any of the juices, or to make the dish more filling in general.
Don’t skip the Maldon Chilli Sea Salt – it adds layered heat with the Aleppo pepper and bird’s eye chilli and texture.
What Makes Maldon Chilli Sea Salt different from regular salt?
Maldon Chilli Sea Salt combines the brand’s signature pyramid-shaped sea salt flakes with Aleppo pepper and bird’s eye chilli, adding both a delicate texture and a gentle heat, ideal for finishing dishes like burrata.
Can I use Maldon Chilli Sea Salt in salads?
Yes, Maldon Chilli Sea Salt is perfect for salads. It enhances flavour while adding a subtle kick, especially in fresh dishes like tomatoes and burrata.
What goes well with burrata and tomatoes?
Burrata and tomatoes pairs well with:
Fresh herbs like oregano or basil
Olive oil and balsamic vinegar
Cracked black pepper for depth
Crusty bread or sourdough for mopping up the fresh juices
Is This Burrata Recipe Healthy?
This dish is relatively healthy, packed with fresh tomatoes and healthy fats from olive oil, though burrata is rich and best enjoyed in moderation.
Can I Make Burrata and Tomato Salad in Advance?
It’s best served immediately, but you can prepare the tomatoes ahead and assemble just before serving.
How Spicy Is Maldon Chilli Sea Salt?
It provides a mild to moderate heat, designed to enhance ingredients rather than overpowering them.
What Type of Tomatoes Are Best For Burrata?
Heritage or heirloom tomatoes are ideal as they offer varied sweetness, acidity and colour.
Place a medium pan of water on to boil. When it comes up to a boil, then reduce to heat to a gently simmer – you want a few bubbles coming from the bottom of the pan.
Lower the egg carefully into the water using a slotted spoon and then set a timer for 6 ½ minutes. Pop some bread into the toaster to toast.
Place some ice cubes into a large bowl and then add cold water – this ice bath will help the egg to stop cooking immediately after taking it out of the boiling water.
After 6 ½ minutes, lift the egg with the slotted spoon and place it into the iced water. Leave it for a couple of minutes until it is cool enough to handle. Then carefully peel off the shell.
Slice the egg in half to reveal the ‘jammy’ centre and serve on top of buttered toast.
Sprinkle over some Maldon Pepper Sea Salt and enjoy.
Start by placing the pistachios into a food processor and blitzing until they are very finely ground. Tip these into a shallow bowl and set aside. Wipe out the excess from the food processor, but there is no need to clean it.
Then add the walnuts to the food processor and pulse these until finely ground. Then add the medjool dates, flaxseed, chia seeds, Maldon Smoked Sea Salt, cocoa powder and orange zest and juice. Blitz this until everything is well ground and mixed to a thick paste.
With slightly damp hands, roll out small golf ball sized balls of the mixture. Then roll each ball in the ground pistachios from earlier. Set these onto a tray and into the fridge for 15 minutes to firm up.
Remove from the fridge when you are ready to enjoy them.
Preheat the oven to 180c. Start by roasting the cauliflower and sweet potato. Place the cauliflower florets and the sweet potato cubes into a roasting tray and drizzle over the olive oil. Then add the turmeric, some Maldon Sea Salt and cracked black pepper. Toss this around in the tray so all the pieces are evenly coated.
Place into the preheated oven and roast for 30 – 40 minutes until soft, and lightly charred.
While the vegetables are roasting, get a small bowl and add the lime juice, rice vinegar and caster sugar. Mix until the sugar dissolves. Then add the finely sliced radishes to the bowl and toss. Set aside and allow this to pickle and turn a beautiful pink colour as you prepare the rest of the bowls.
To make the dressing, simply add all the ingredients to a bowl and whisk together. Set aside to use later.
Fry two Burford brown eggs until just set but not too crispy on the edges, adding a splash of water to the frying pan near the end of the cooking can help achieve this.
Prepare the packet rice according to the packet instructions. Then divide between the two bowls. Add some of the roasted cauliflower and sweet potato. Then top with some sliced avocado, a fried egg, some cucumber and carrot ribbons and the pickled radishes.
Drizzle over some of the ponzu dressing and then garnish with finely chopped chives and furikake.
Whip up the ultimate avocado toast in minutes Piles high with creamy avocado and a zesty cherry tomato topping, this avocado on toast recipe is fresh, satisfying and finished with a pinch of crunchy Maldon Sea Salt flakes for perfect balance. Ideal for a quick breakfast, healthy brunch or light lunch.
Step 1 – Make the Tomato Topping
In a bowl, mix chopped cherry tomatoes with red wine vinegar, 1 tbsp olive oil, and a pinch of Maldon Sea Salt flakes.
Toss and leave for 5 minutes to lightly macerate; tomatoes should look glossy and juicy.
Step 2 – Toast and Top
Toast the sourdough until golden and crisp.
Fan the avocado slices over each toast. Drizzle with the remaining olive oil.
Season generously with black pepper and Maldon Sea Salt flakes.
Step 3 – Serve
Spoon the tomatoes over the avocado.
Serve immediately while the toast is still crisp.
Tips & FAQs
Tips
Ripeness: Use a ripe Hass avocado that yields slightly to gentle pressure.
Extra zing: Add a squeeze of lemon or lime to the avocado to prevent browning and boost freshness.
Texture swap: Prefer “smashed”? Lightly mash the avocado with a fork before spreading.
Bread: Sourdough gives the best crunch and structure; thick slices hold toppings well.
Finish strong: A final pinch of Maldon Sea Salt flakes enhances sweetness in the tomatoes and balances richness.
FAQs:
What’s the best bread for avocado toast?
Thick-cut sourdough or country bread—sturdy, with an open crumb that toasts crisp without getting soggy.
How do I keep avocado from browning?
Toss sliced or smashed avocado with 1–2 tsp lemon or lime juice and cover tightly until serving.
Can I make this ahead?
Assemble just before serving for crisp toast. Prep the tomato topping up to 24 hours ahead; store chilled in an airtight container.
Is avocado toast vegan?
Yes—this recipe is naturally vegan. Add-ons like poached eggs or feta make it vegetarian, not vegan.
Serving Suggestions
Add-ons: chilli flakes, basil, chives, or a drizzle of balsamic glaze.
Protein boosts: poached egg, smoked salmon, or marinated chickpeas (keep base recipe vegan).
Plate with a simple green salad or fruit for brunch.
Portioning: serve as two open-faced toasts or cut into halves/quarters for canapés.
Storage & Reheating
Best enjoyed fresh.
Tomato topping: refrigerate up to 24 hours.
Avocado: prep to order; if prepping, coat with citrus and press cling film directly on the surface.
Toast: toast just before serving; reheating softens the crumb.
Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon, made from scratch. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion. Whether you’re treating yourself to a leisurely weekend meal or impressing guests, this easy-to-make from-scratch pancake recipe delivers a satisfying balance of savoury, creamy, and crispy textures in every bite.
Here’s how to make the savoury eggs benedict pancakes with crispy bacon
Step 1
Start by making the pancake batter. In a large bowl, mix together the self-raising flour and Maldon Sea Salt. In a small jug, combine the milk and beaten egg. Create a well in the centre of the flour, then gradually add the milk mixture, whisking thoroughly after each addition to prevent lumps.
Step 2
Once all the milk and egg have been incorporated and you have a smooth batter, add the grated parmesan and finely chopped chives. Whisk again, then set aside.
Step 3
Preheat the oven to 180°C.
Step 4
Next, prepare the hollandaise sauce. Choose a small glass bowl that fits comfortably over a saucepan without touching the water. Fill the pan with approximately 1 inch of water and bring it to a gentle simmer. In the glass bowl, combine the egg yolks, vinegar, and one cube of butter. Place the bowl over the pan and whisk continuously until the egg yolks thicken slightly.
Step 5
Add the remaining butter, one cube at a time, whisking constantly to ensure each piece is fully incorporated before adding the next. Once all the butter has been added, the sauce should be thick and creamy. Squeeze in the lemon juice, season with Maldon Sea Salt and cracked black pepper, then taste and adjust as needed. Turn off the heat, but leave the bowl over the pan to keep the sauce warm. Whisk occasionally to prevent splitting while you prepare the rest of the dish.
Step 6
Place the streaky bacon on a tray and cook in the preheated oven for roughly 15 minutes, or until it reaches your desired level of crispiness.
Step 7
While the bacon is cooking, heat a medium non-stick frying pan over a medium-low heat. Melt a little butter in the pan, then spoon in some batter to form pancakes approximately 12cm in diameter. Cook for 2 minutes on one side, then flip and cook for another 2 minutes until golden and fluffy. Transfer the pancakes to a plate and repeat with the remaining batter.
Step 8
As you cook the pancakes, bring a pan of water to the boil. Reduce the heat to a gentle simmer, then poach two eggs. Adding a splash of white wine vinegar and swirling the water before dropping in the eggs helps create a neater shape.
Step 9
To serve, stack 3 or 4 pancakes on each plate, then top with crispy streaky bacon and a perfectly poached egg. Finish with a generous spoonful of hollandaise sauce, a pinch of cayenne pepper, and some finely chopped chives. Serve immediately.
How to perfectly poach eggs
Poaching the perfect egg with Maldon Sea Salt is all about precision and technique. Here’s how to achieve it:
Fill saucepan with 2-3 cups of water. Bring to a gentle simmer (not a rolling boil). Small bubbles should rise, but not break aggressively.
Crack each egg into a small bowl first. This prevents shell pieces and makes for an easier transfer.
Stir the water with a spoon to create a vortex/swirling of water. This helps wrap the egg whites around the yolk for a neater shape.
Gently slide the egg into the water. Let it cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer one.
Use a slotted spoon to lift the egg out. Place it on a paper towel to absorb excess water.
Sprinkle Maldon Sea Salt flakes generously over the egg. The delicate crunch and clean taste will elevate the dish. You can also add cracked black pepper and a drizzle of olive oil.
You can try adding your perfectly poached eggs on avocado toast, a salad, or paired with dishes like smoked haddock, sea bass or kedgeree.
Serving suggestions and variations for Eggs Benedict Pancakes with Crispy Bacon
Homemade ‘chunky’ chipsRadicchio salad with pine nuts
Eggs Benedict Pancakes with Crispy Bacon is already an indulgent and delicious dish, buy you can take it to the next level with these following serving suggestions and variations:
Serving suggestions:
Garnishes – Add a touch of freshly cracked black pepper or Maldon Chilli Sea Salt flakes for heat. You can also add chopped chives, parsley or microgreens for freshness.
Drizzles & Sauces – Swap up the classic Hollandaise sauce with a drizzle of maple syrup for that sweet-savoury contrast with the crispy bacon. Additionally, a spoonsful of truffle-infused hollandaise adds a gourmet touch to the dish.
Sides Dishes – Add a few has browns or homemade chips for extra crunch. If you’re wanting to balance the richness, pair the dish with a fresh salad with a lemon vinaigrette. You could also add a handful of grilled asparagus or sautéed spinach for a veggie boost.
Variations:
Smoked Salmon Twist – Swap the bacon for smoked salmon for a more refined, lighter dish. You can also add capers and red onion for extra depth.
Southern-Style Benedict – Use buttermilk pancakes and top with crispy fried chicken instead of bacon. You can drizzle with hot honey for a bold flavour.
Yes, you can make pancakes with plain flour! While many recipes, such as our pancake stack with caramelised apples, requires self-raising flour for fluffier pancakes, plain flour works just as well – you just need to add a raising agent like baking powder to help them rise.
Our iconic blueberry pancakes recipe uses plain flour instead of self-raising flour, and they are delicious!
Method:
In a bowl, whisk together plain flour, baking powder, sugar and salt.
In a separate bowl, whisk the egg, milk and melted butter.
Gradually pour the wet ingredients into the dry, whisking until smooth.
Heat a non-stick pan over medium heat, lightly greased with butter. Pour in small amounts of batter, flip and cook when bubbles form on the surface.
Stack your pancakes with syrup, fresh fruit, or even crispy bacon.
Can you use bread flour for pancakes?
Yes, you can use bread flour for pancakes, but it will change the texture.
What happens when you use bread flour?
Bread flour has a higher protein content (more gluten), which makes pancakes slightly chewier rather than light and fluffy.
If you prefer denser, hearty pancakes, bread flour works well, especially for American-style pancakes.
To keep pancakes soft, you can mix bread flour with plain flour or a bit of corn flour for balance.
How to use bread flour in pancakes
Add a bit more liquid (milk or water) to loosen the batter.
Let the batter rest for 10-15 minutes to relax the gluten, making the pancakes softer.
Use baking powder to help with the fluffiness.
Can you make pancakes without flour?
Believe it or not, you can actually make pancakes without flour! Here are a few flourless pancake options.
Banana Pancakes
1 ripe banana
2 eggs
Optional: cinnamon, vanilla or baking powder for fluffiness
Instructions:
Mash the banana with a fork and mix with the eggs.
Cook on a greased pan over medium heat for about 2 minutes per side.
Oatmeal Pancakes
1 cup of rolled oats, blended into oat flour
1 egg
1/2 cup milk, or nut-milk alternative
1/2 tsp baking powder
1/2 tsp vanilla
Optional: sweetener, cinnamon.
Instructions
Blend oats into flour, then mix with other ingredients.
Cook on a greased pan over medium heat for about 2 minutes per side.
Can you make pancakes without milk?
Yes, you can make pancakes without milk by using water or a milk substitute.
Instead of milk, you can use:
Water – leaves a neutral taste and slightly less rich pancakes.
Almond milk – makes light and slightly nutty pancakes .
Oat milk – makes creamy and slightly sweet pancakes.
Coconut milk – makes rich and flavourful pancakes.
Soy milk – adds protein and richness to your pancakes.
Can you make pancakes with corn flour?
Yes, you can make pancakes with corn flour. They turn out light and slightly sweet. Corn flour pancakes can also gluten free and dairy free.
Ingredients:
1 cup corn flour
1 tsp baking powder
1 tbsp sugar (optional)
1/4 tsp sea salt
1 egg
3/4 cup milk (or water for dairy-free)
1 tbsp melted butter or oil
Instructions:
In a bowl, whisk together all the dry ingredients; corn flour, baking powder, sugar and sea salt.
Stir in the egg, milk, melted butter. Mix until smooth.
Heat a greased pan over medium heat. Pour small amounts of batter.
When bubbles form, gently flip and cook until golden. Make sure to flip carefully, corn flour pancakes can be delicate.
Can you make pancakes with coconut flour?
Yes, you can make pancakes with coconut flour, but since it absorbs a lot of liquid, you’ll need more eggs and moisture than regular flour. Coconut flour pancakes are fluffy, slightly sweet and low in carbs.
Ingredients:
1/4 cup coconut flour
2 eggs
1/4 cup milk
1/2 tsp baking powder
1 tbsp melted butter, or oil
A pinch of sea salt
Instructions:
Mix the dry ingredients into a bowl.
Stir in eggs, milk and melted butter. Let it sit for a minute so that coconut flour absorbs the moisture.
Heat a greased pan over medium-low heat. Pour small amounts of batter in.
Flip carefully once bubbles start to form. Cook until golden brown.
Can you make pancakes with gluten free flour?
Yes, you can make pancakes using gluten free flour. Simply add the total amount of flour called for in the recipe, and use that amount of the gluten free flour instead. We like to use Freee Gluten Free Plain White Flour when making gluten free, American-style pancakes.
How long can you keep pancake batter?
How long you can keep pancake batter depends on the ingredients and storage method.
We do not recommend keeping pancake better stored at room temperature for longer than 1-2 hours after it’s been made. This is because batter contains eggs and dairy, which can grow bacteria and cause illness.
You can store in the refrigerator for up to 2 days in a airtight container. If the batter contains baking soda or baking powder, pancakes may be less fluffy overtime.
Can you freeze pancake batter?
Yes, you can freeze pancake batter for later us. Pour the batter into freezer-safe bags or airtight containers. Store in the freezer for up to 1-2 months, laying the bag flat to save space.
When you want to use the frozen pancake batter, make sure to thaw the mixture overnight in the fridge, or placing the sealed bag/container in warm water for quicker defrosting. Stir before using to re-incorporate any separated ingredients. Cook as usual on a greased pan.
Creamy, flavourful and effortlessly quick, these Creamy Garlic Butter Beans with Spinach are a game changer for busy weeknight or anyone looking for a quick and easy vegan dish! Elevated by the rich, aromatic Maldon Garlic Sea Salt, this recipe transforms humble ingredients into a dish bursting with savoury goodness. Whether you’re embracing Veganuary or simply seeking a nourishing, plant-based meal, this is the perfect go-to option. Plus, it’s air-fryer friendly, making clean-up a breeze!
Ready in just 25 minutes, this recipe requires minimal effort, yet delivers maximum flavour. The butter beans become velvety and indulgent, while fresh baby spinach wilts beautifully, creating a perfect balance of texture and taste. The air fryer works it’s magic, infusing the dish with the deep, garlicky notes of Maldon Garlic Sea Salt as you stir every five minutes for even cooking. Pure comfort in a bowl, made easy by your air fryer.
How to cook creamy garlic butter beans with spinach using an air fryer
Start by removing the crisper tray from the air fryer drawer.
Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
Once the 5 minutes is up, pour the butter beans (including the liquid) into the air fryer drawer, along with the red wine vinegar, a generous pinch of Maldon Garlic Sea Salt and a little pepper. Mix everything together (at this point, if the rosemary leaves have come away from the stalk you can remove the stalks).
Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
Meanwhile, prepare your tomatoes and sourdough. I like to cook the tomatoes in the air fryer for 5-6 minutes on 190ºC, until soft and heated through and the sourdough takes around 4-5 minutes to turn into perfectly crisp toast.
Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
If you like to have a bit of meat with your meals – a bit of crunchy streaky bacon goes perfectly with this dish! (air fry the bacon for 8 minutes at 190ºC).
Enjoy!
Start by assembling your toasted sandwich. Take each slice of sourdough bread and spread the outside of each with mayonnaise. Then fill by spreading a tsp of Dijon mustard, followed by the leftover turkey meat – this is a good point to season the toastie with a pinch of Maldon Chilli Sea Salt and some black pepper. Top this with the sliced up leftover stuffing and pigs in blankets. Then top with slices of brie. Finally finish with a generous amount of cranberry sauce then sandwich the top slice of bread on top.
Place a heavy bottomed pan on a medium heat and add the knob of butter. When melted add your sandwich, then use a heavy weight to press it down. Allow this to cook on one side for approximately 3 – 5 minutes before lifting the weight and carefully flipping the sandwich. The other side should be golden and crisp on the bottom. Add the weight back on and cook the other side for the same time.
As soon as the toastie is done, remove it from the pan and cut in half. The cheese should be oozy, and you can serve it with a cornichon and cocktail stick in the top. It is delicious served with warm leftover gravy for dunking.
What is a Loaded Bloody Mary?
Elevate your weekend brunches with a fully loaded Bloody Mary recipe that promises a burst of flavour in every sip. A loaded Bloody Mary is an elevated version of the classic cocktail that enhances the basic blend of vodka, tomato juice, and seasonings with an array of savoury and sometimes spicy extras. Infused with Maldon Chilli Sea Salt, each glass features a tantalizing chilli sea salt rim that perfectly compliments the robust Bloody Mary mix. Garnished with crispy, candied bacon, shrimp, green olives, cornichons or pickles and a lemon wedge, this cocktail is a feast for the eyes and the palate! Get ready to impress your guests with a drink that’s as visually stunning as it is delicious.
How to Make a Fully Loaded Bloody Mary
A fully loaded Bloody Mary is an elaborate version of the classic cocktail that includes not just the standard ingredients but also a variety of garnishes and extras, making it almost a meal in itself. For a truly over-the-top brunch experience, transform your loaded Bloody Mary into a fully loaded masterpiece! You can follow the same basic steps outlined previously but with some additional flair:
Get Creative with Garnishes: Think beyond the celery stick. Consider skewers with olives, pickled vegetables, or even mini mozzarella balls. Sliders, mini quiches, or even a small grilled cheese can add a hearty touch.
Spice it Up (or Down): For a kick, add a dollop of sriracha or horseradish to the glass. Jalapeno slices or pickled peppers can also add a spicy touch. If you prefer a milder version, skip the hot sauce and opt for a squeeze of fresh lemon.
Rim it Right: Elevate the presentation with a flavoured rim. We used Maldon Chilli Sea Salt flakes for a fiery kick. You can also try a celery salt mixture, a smoky paprika dust, or even a toasted sesame seed rim for a unique twist. Remember, there are no hard and fast rules with a loaded.
Here’s how to make a Loaded Bloody Mary…
Place a large frying pan on the heat. Add the slices of streaky bacon and cook for 3 minutes on each side until crispy. Remove from the pan and set onto a plate with some kitchen paper to remove any excess oil.
Turn the heat down in the pan slightly and then add the two large prawns. Cook these for a couple of minutes on each side until bright pink and cooked through. Remove these from the pan and set aside too.
To assemble the bloody Mary’s start by creating the chilli salt rim for the glasses. Rub a little lemon juice around the top rim of each highball glass. Place some of the Maldon Chilli Sea Salt into a small plate and then turn the glass upside down onto the salt and press it in, so the salt sticks along the top.
Fill each glass with ice. Then pour in a 50ml measure of vodka into each. Next pour in the spiced tomato juice to fill up the glass. We like to splash in some tabasco and Worcestershire sauce at this stage, but this is up to your taste.
Finally garnish each glass with a stick of celery, some crispy bacon, a prawn, and a skewer with a cherry tomato, cornichon, and olive on. Drink and enjoy immediately.
What to serve with a Bloody Mary?
A cocktail is the best way to start a meal, especially if you’re having a Bloody Mary which packed full of delicious ingredients. We’ve listed below a few dishes that pair perfectly with this classic cocktail.
Because a Bloody Mary has a spicy kick to it, it compliments the mild, juicy prawns beautifully. The addition of the brioche bun also adds a gentle sweetness, balancing out the fiery pepperiness of the cocktail.
Dipping cheese in tomato sauce is a classic combination loved by many. Why don’t you transform this delicious pairing with Cheese and Chive Croquettes and a Bloody Mary mix instead. The zesty, peppery notes of the cocktail compliment the cheese and chive blend in the croquettes, made up of cheddar, greyer and mozzarella.
This is a great vegan and healthier alternative to cheese and chive croquettes. Cauliflower cooked bang-bang style provides a delicious crunch with every bite, which pairs with the silky smooth consistency of the Bloody Mary.
