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Photo of Prawn and egg BLT salad by WW

Prawn and egg BLT salad

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).