Prawn & Egg on Toast Recipe
By The Cook Book
Serving Details
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Recipe Description
Enjoy a delightful twist on a classic breakfast with this **Prawn & Egg on Toast Recipe**. Perfectly cooked prawns, soft scrambled eggs, and crispy toast come together to create a satisfying and nutritious meal. It’s ideal for a quick breakfast, brunch, or light lunch.
Ingredients
- For the Toast:
- 2 slices of sourdough or whole-grain bread
- For the Prawns:
- 150g peeled and deveined prawns
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Pinch of paprika
- Salt and pepper to taste
- For the Eggs:
- 3 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- Optional Garnishes:
- Chopped fresh parsley
- Chili flakes
- Avocado slices
Instructions
- Prepare the Toast: Lightly toast the bread slices and set them aside.
- Cook the Prawns:
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Stir in the prawns, paprika, salt, and pepper.
- Cook until the prawns turn pink and are cooked through, about 3-4 minutes. Remove from heat and keep warm.
- Prepare the Eggs:
- Whisk together eggs, milk, salt, and pepper in a bowl.
- Melt butter in a non-stick pan over low heat.
- Add the egg mixture and cook gently, stirring continuously, until creamy and softly set.
- Assemble:
- Place the toast on serving plates.
- Top with scrambled eggs and cooked prawns.
- Sprinkle with optional garnishes like parsley, chili flakes, or avocado slices.
- Serve immediately and enjoy!
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Carbohydrates: 20 g
- Fats: 18 g
- Saturated Fats: 6 g
- Fiber: 2 g
- Sodium: 500 mg
FAQs
Can I use frozen prawns?
Yes, just ensure they are fully thawed and patted dry before cooking.
Can I use another type of bread?
Of course! Try whole wheat, rye, or gluten-free bread for variations.
What can I use instead of prawns?
You can substitute prawns with cooked chicken or smoked salmon.
