Prawn & egg on toast
Meet your new favourite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish
- Serves: 4 persons
- 250g peeled and cooked prawns (defrosted if frozen)
- 3tbsp mayonnaise
- 1lemon, juiced
- 4thick slices white bread
- butter, to serve
- small bunch of chives, finely sliced, to serve
Step 1Bring 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 2Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.
Step 3Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.