Name: Prawns benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 100 gram butter; 2 clove 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 slice streaky bacon, cooked and halved (for diabetes friendly, use lean eye bacon); 6 poached eggs; 12 tablespoon store-bought or homemade hollandaise sauce (for diabetes friendly, use reduced-fat hollandaise); 1 tablespoon fresh chives, finely snipped

Prawns benedict

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

Serves 6

Prep

15M

Cook

10M

Total

25M

This recipe first appeared in Food magazine issue 86.

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Ingredients

100 gram butter

2 clove 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 slice streaky bacon, cooked and halved (for diabetes friendly, use lean eye bacon)

6 poached eggs

12 tablespoon store-bought or homemade hollandaise sauce (for diabetes friendly, use reduced-fat hollandaise)

1 tablespoon fresh chives, finely snipped

Method

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.