World Cuisine

Prawn & Spinach Scrambled Eggs

prep 10 mins cook 8–10 mins
  • 1 tablespoon olive oil
  • 150 g (5 oz) small raw peeled prawns
  • 75 g (3 oz) spinach leaves
  • 4 eggs
  • 1 egg yolk
  • 25 g (1 oz) butter, cubed
  • pinch of hot smoked paprika, for sprinkling
  • salt and pepper

Heat the oil in a frying pan, add the prawns and cook for 3 minutes, turning once, until they turn pink and are cooked through. Remove from the pan and set aside.

Place the spinach in a large colander and pour over boiling water until wilted. Leave to cool slightly, then squeeze out any excess water.

Break the eggs into the pan and add the egg yolk, then season and scatter over the butter. Cook over a low heat for a couple of minutes until the whites begin to set.

Stir in the spinach and prawns, gently breaking up the yolks. Cook for a further 1–2 minutes until the egg is just set and the prawns are piping hot. Serve sprinkled with a little paprika.

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