Meet your new favorite brunch recipe: quick and easy prawn and egg mayonnaise on toast. Sprinkle with chives to finish
Ingredients
- 3 eggs
- 250g peeled and cooked prawns (defrosted if frozen)
- 3 tbsp mayonnaise
- 1 lemon, juiced
- 4 thick slices of white bread
- butter, to serve
- small bunch of chives, finely sliced, to serve
Method
STEP 1
Bring a medium pan of water to a 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.