Scrambled egg and prawn stacks

    8 min

    Scrambled eggs with a tasty twist. The combination of prawns and egg tastes especially good for a special occasion brunch. For something extra special, you can top these stacks with hollandaise sauce.

    18 people made this

    Serves: 2 

    • 4 eggs
    • 4 tablespoons milk
    • salt and pepper to taste
    • 15g butter
    • 2 slices wholemeal bread, toasted
    • 100g cooked prawns
    • 2 teaspoons chives, cut into small tubes

    Prep:3min  ›  Cook:5min  ›  Ready in:8min 

    1. Crack the eggs open into a small bowl, add milk and salt and beat everything lightly with a fork.
    2. Melt the butter in a small frying pan, pour in egg mixture and allow to curdle slightly. With a spatula, push scrape the egg from the edges of the pan so that the liquid egg can flow onto the pan and cook evenly. Stir - the scrambled eggs should be moist and loose, don't leave them for too long in the pan.
    3. Lay the toast on two serving plates. Spoon the eggs evenly onto each slice of toast. Top with prawns, then sprinkle with chives to serve.

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