Prawn & egg on toast

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


  • 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


  1. 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.

  2. Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.

  3. Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.

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