• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 15 mins prep
  • 10 mins cook

Prawns benedict

Prawns benedict

For a filling yet scrumptious weekend breakfast or burnch, try this easy prawns benedict recipe


  • 100 g butter
  • 2 cloves garlic, crushed
  • 18 large frozen prawns (approximately 300g), thawed, drained and tails removed
  • juice of ½ lemon
  • salt and freshly ground black pepper
  • 1 cup baby spinach leaves
  • 3 English muffins, split and toasted
  • 6 slices streaky bacon, cooked and halved (for diabetes friendly, use lean eye bacon)
  • 6 poached eggs
  • 12 tbsp store-bought or homemade hollandaise sauce (for diabetes friendly, use reduced-fat hollandaise)
  • 1 tbsp fresh chives, finely snipped


  1. Place the butter and garlic in a medium-sized pan over a low heat and melt the butter. Add the prawns, toss gently, then add the lemon juice and season. Cook until the prawns are just cooked and change colour.
  2. To serve, divide the spinach leaves between the toasted muffin halves. Top with the bacon, divide the prawns between the muffin halves and add a poached egg. Spoon over a couple of tablespoons of hollandaise and sprinkle with chives. Serve immediately.

This recipe first appeared in Food magazine issue 86.

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