Prawn scrambled eggs on toast

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 TEASPOON (5 g) Tomato paste
  • 2 tablespoons (30 g) sour cream (10 % fat)
  • 2 TEASPOONS freshly squeezed orange juice
  • 7-10 Tbsp salt, black pepper
  • 7-10 Tbsp a few squirts of Tabasco
  • 1 (30 g) peeled onion
  • 30 g Crab meat
  • 2 Eggs (size M)
  • 2-3 TABLESPOONS Mineral water
  • 1 tsp (5 g) Oil
  • 2 discs (25 g each) Whole grain toast
  • 2-3 Salad leaves
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Stir tomato paste, sour cream and orange juice until smooth. Season to taste with salt, pepper and some Tabasco

  2. 2

    Chop the onion finely. Rinse crabs briefly and dab dry with kitchen paper. Whisk eggs and mineral water. Season with salt and pepper

  3. 3

    Heat the oil in a small coated pan. Sauté the onion in it while stirring until transparent. Add egg milk and add the crabs. Let the egg fry at low heat, pushing it together more often with the spatula towards the middle.

  4. 4

    Toast bread golden brown roast. Wash the lettuce leaves, shake dry and place on the toasts. Spread prawn scrambled eggs and sauce on top. Garnish with parsley

Nutrition Facts

KCAL
420 kcal
CARBS
30 g
FATS
21 g
PROTEINS
24 g