Prawns benedict

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

By Bernadette Hogg
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 86.
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  • 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


  • 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.


PER SERVE: Energy: 752kcal, 3147kj Protein: 29g Fat: 63g Saturated fat:32g Cholesterol: 542mg Carbohydrate: 19g Fibre: 2g Sodium: 1244mg