Prawn and egg BLT salad
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Instead of using bacon in your BLT salad, use prosciutto wrapped prawns. Top with a poached egg and a creamy buttermilk dressing.
Ingredients
Oil spray
1 x 3 second spray(s)
Prosciutto fat trimmed
60 g, fat trimmed, cut lengthways 1cm wide
Raw peeled prawns
16 small, peeled, deveined, tails intact
Vinegar
1 tbs
Egg(s)
4 medium
Buttermilk
⅓ cup(s), (80ml)
Lemon juice
1 tbs
Whole grain mustard
2 tsp
Cos lettuce
6 cup(s), (2 baby) torn
Cherry tomatoes
250 g, halved
Red onion
1 medium, thinly sliced
Instructions
1
Wrap 1 piece prosciutto around each prawn. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prawns, in batches, for 2 minutes each side or until they just change colour. Transfer to a plate and cover to keep warm.
2
Bring a small saucepan of water to the boil over high heat. Reduce heat until barely simmering. Add vinegar to water. Carefully break 1 egg into a cup, then slide egg into water. Poach egg gently for 2–3 minutes or until egg white is set and yolk is still soft. Use a slotted spoon to transfer to a plate. Cover to keep warm. Repeat with remaining eggs.
3
Whisk buttermilk, juice and mustard in a bowl. Season dressing with salt and pepper. Place lettuce, tomatoes and onion in a bowl and toss to combine. Top salad with prawns and poached eggs. Serve drizzled with dressing.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.