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Photo of Prawn and egg BLT salad by WW

Prawn and egg BLT salad

2 - 5
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Instead of using bacon in your BLT salad, use prosciutto wrapped prawns. Top with a poached egg and a creamy buttermilk dressing.


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


1 tbs


4 medium


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


  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.


SERVING SUGGESTION: Crusty wholegrain bread (contains gluten).