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Eggs with prawns and asparagus
Serves 6 Starters and mains
Ingredients
- 12 eggs
- 2tbsp double cream
- a pinch of paprika
- 200g asparagus spears, trimmed
- 1tbsp olive oil
- a knob of butter, plus extra for buttering
- 1 garlic clove, finely chopped
- 200g small cooked prawns
- 6 slices of bread for toasting
Method
Mix the eggs in a bowl with the cream and paprika, then season with sea salt and freshly ground black pepper. Set aside. Cook the asparagus in boiling salted water for 5 minutes until tender. Drain the asparagus and cut it into 2cm pieces, then set aside. Heat the oil and butter in a frying pan until sizzling, then add the garlic and cook for 30 seconds. Add the prawns and cook for another 30 seconds.
Pour in the egg mixture, season with sea salt and freshly ground black pepper and stir over a low heat to scramble. Remove the pan from the stove while the eggs are still nice and runny, then gently mix in the asparagus. Toast the bread and spread with butter.
Serve the scrambled eggs piled on top of the warm buttered toast.
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