Prawn & egg on toast

By Melissa Thompson – Journalist and food writer

Meet your new favourite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 252
fat 14g
saturates 2g
carbs 13g
sugars 0g
fibre 1g
protein 19g
salt 1.4g

Ingredients

3 eggs
250g peeled and cooked prawns (defrosted if frozen)
3 tbsp mayonnaise
1 lemon, juiced
4 thick slices white bread
butter, to serve
small bunch of chives, finely sliced, to serve

Method

Bring a medium pan of water to the boil, then carefully lower in the eggs and cook for 9 mins. Remove to a bowl of iced water using a slotted spoon and leave to stand for 10 mins until cold. Peel, then finely chop.
Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.
Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.

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