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
Scale
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
