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About this recipe: Peppery watercress and lemon mayonnaise, silky smoked trout and delicate quail's eggs – it's a beautifully sophisticated combination that's fast to prepare and tastes wonderful. Delicious!
Prawn and egg mayonnaise Cover the bread with shredded leaves from 1 Little Gem lettuce. Mix 1 tbsp mayonnaise, 2 tbsp half-fat crème fraîche, 1 tsp tomato purée and 350g cooked, peeled prawns. Spoon over the lettuce. Stir 3 chopped hard-boiled eggs with 2 tbsp mayonnaise and seasoning, and put on top. * Chicken and avocado Spread the bread with tarragon mayonnaise (stir 1 tbsp chopped fresh tarragon into 4 tbsp mayonnaise). Put 4 rocket leaves on each slice. Top with 3 cooked chicken breast fillets, sliced, and 1 ripe avocado, sliced and tossed in 2 tsp lemon juice. * Smoked pork and sauerkraut Spread the bread with mustard butter (mix 15g softened butter with 2 tsp German mustard) and then spread with 4 tbsp bought apple sauce. Top with 225g sliced smoked pork loin and 150g well-drained sauerkraut. * Scrambled egg, bacon and tomato brioche Lightly toast 8 thick slices from a brioche loaf, then butter one side. Beat 6 eggs with seasoning and 2 tbsp semi-skimmed milk or single cream. Melt 15g butter in a pan. Add 2 chopped tomatoes, then add the eggs and stir over a gentle heat until they start to thicken. Remove from the heat and allow to finish cooking in the residual heat. Spoon onto the toast and top with 8 rashers bought crispy cooked bacon.