The BBC Good Food logo
Two servings of prawn & egg on toast

Prawn & egg on toast

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: Per serving
NutrientUnit
kcal252
fat14g
saturates2g
carbs13g
sugars1g
fibre1g
protein19g
salt1.4g
Advertisement

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

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, April 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content