Prawn & Egg on Toast Recipe
Introduction
This prawn and egg on toast recipe is a quick and flavorful meal perfect for breakfast, lunch, or a light dinner. Creamy and tangy, it combines cooked prawns with chopped boiled eggs and a zesty mayonnaise dressing. It’s easy to prepare and satisfying every time.
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
Instructions
- Step 1: Bring a medium pan of water to a boil. Carefully lower the eggs into the water and cook for 9 minutes. Remove the eggs with a slotted spoon and place them in a bowl of iced water. Let them stand for 10 minutes until cold, then peel and finely chop.
- Step 2: Place the chopped eggs into a bowl with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper to taste.
- Step 3: Toast the slices of bread until golden and butter them while still warm.
- Step 4: Spoon the prawn and egg mixture generously over the buttered toast. Sprinkle with finely sliced chives and serve immediately.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a few drops of hot sauce to the prawn and egg mixture.
- Swap white bread for whole grain or sourdough for a nuttier taste and added texture.
- Use fresh lemon juice rather than bottled for the best bright citrus flavor.
- Chill the prawn and egg mixture slightly before spreading to keep it fresh and firm.
Storage
Store any leftover prawn and egg mixture in an airtight container in the refrigerator for up to two days. For best taste and texture, assemble the toast just before serving. Reheating is not recommended, as the bread can become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw prawns for this recipe?
This recipe calls for cooked prawns. If you have raw prawns, be sure to cook them fully before using to ensure safety and optimal flavor.
What can I substitute for mayonnaise?
You can use Greek yogurt or a light aioli as a healthier or tangier alternative to mayonnaise in this dish.
Print
Prawn & Egg on Toast Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A simple and delicious open-faced sandwich featuring a creamy prawn and egg mayonnaise served on buttered toasted white bread, garnished with fresh chives. Perfect for a quick lunch or light dinner.
Ingredients
Egg Mixture
- 3 eggs
- 250g peeled and cooked prawns (defrosted if frozen)
- 3 tbsp mayonnaise
- 1 lemon, juiced
- Salt and pepper, to taste
To Serve
- 4 thick slices white bread
- Butter, to serve
- Small bunch of chives, finely sliced, to serve
Instructions
- Cook the Eggs: Bring a medium pan of water to a boil. Carefully lower in the eggs and cook for 9 minutes to achieve hard-boiled eggs. Remove the eggs with a slotted spoon and place them in a bowl of iced water. Let them sit for 10 minutes to cool completely, making peeling easier.
- Prepare the Egg and Prawn Mixture: Peel the cooled eggs and finely chop them. In a bowl, combine the chopped eggs and cooked prawns. Stir in the mayonnaise and freshly squeezed lemon juice. Season with salt and pepper to taste, mixing until evenly combined.
- Toast and Butter the Bread: Toast the slices of white bread until golden brown. Butter each slice generously while still warm.
- Assemble and Serve: Spoon the prawn and egg mayonnaise mixture evenly over the buttered toast. Sprinkle finely sliced fresh chives on top for garnish and serve immediately.
Notes
- Use fresh lemon juice for the best flavor in the mayonnaise mixture.
- Adjust seasoning of salt and pepper according to taste.
- For an extra crunch, add a few leaves of fresh lettuce under the prawn mixture on the toast.
- To save time, eggs can be cooked ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Western
Keywords: prawn on toast, egg mayonnaise, seafood sandwich, quick lunch recipe, open-faced sandwich
