Herbed egg on toast with bacon and prawns

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Fry the bacon in a pan without fat until crispy. Let it cool down briefly and break into small pieces. Put some pieces aside for garnishing. Peel the onion. Finely dice cucumber and onion.

2. 2

   Wash the dill, dab dry and pluck flags from the stems. Chop dill finely, except for a few flags for garnishing. Clean and wash spring onions and cut them diagonally into fine slices. Whisk the eggs and season with salt and pepper.

3. 3

   Pour half of the egg mixture into an ovenproof mould (20 x 20 cm). Set aside some spring onion, crabs and cucumber cubes for garnishing. Sprinkle the egg mixture with prawns, spring onion and dill.

4. 4

   Fill the remaining egg mixture into a second form (20 x 20 cm) and sprinkle with onion, bacon and cucumber. Place the forms in the fat pan of the oven. Fill the fat pan approx. 1 cm high with hot water and let it stand in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 12-15 minutes.

5. 5

   In the meantime clean, wash and spin-dry the salad. Toast slices roast and halve lengthwise. Wash parsley, dab dry and pluck leaves from the stalks. Cut out 4 ovals from each egg.

6. 6

   Cover each toast with a leaf of lettuce and a slice of egg. Garnish with prawns, spring onion, bacon, cucumber, parsley, dill and lemon.

Nutrition Facts

KCAL
270 kcal

CARBS
17 g

FATS
14 g

PROTEINS
19 g