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Skagen prawns, eggs & watercress on rye
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1 essential Waitrose British Blacktail Large Free Range Egg, at room temperature
150g cooked North Atlantic prawns, patted dry
3 tbsp reduced fat soured cream
½ x 20g pack dill, leaves only
4 x 1cm slices Village Bakery ‘Try Rye’ Seeded Organic Rye Bread (about 100g)
1 echalion shallot, finely chopped
1½ tbsp wildflower honey and mustard dressing
2 x 100g bags watercress
1 Bring a small pan of water to the boil, lower in the egg and cook for 8 minutes. Cool under cold water, then peel and cut into quarters. Meanwhile, toss the prawns with the cream and most of the dill, then season. Toast the rye.
2 Toss the shallot in the dressing in a large bowl, and let it mellow for a few minutes. Chop 100g watercress and add it to the dressing with the whole watercress leaves and toss to coat. Mound some of the salad on top of the toast, spoon the prawns on top and finish with the egg and a little more dill. Crack some black pepper and sea salt over the egg to serve. Eat with any remaining salad on the side.
Typical values per serving:
1 of your 5 a day
This recipe was first published in May 2018.