Photo of Prawn and egg BLT salad by WW

Prawn and egg BLT salad

4
2
2
SmartPoints® value per serving
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

green prawns

16 individual, peeled, deveined, tails intact

vinegar

1 tbs

egg(s)

4 medium

buttermilk

cup(s), (80ml)

lemon juice

1 tbs

wholegrain mustard

2 tsp

cos lettuce

6 cup(s), (2 baby) torn

cherry tomato

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.

Notes

SERVING SUGGESTION: Crusty wholegrain bread (contains gluten).

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