Prawns Benedict

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Prawns Benedict

 Diabetes FriendlyRECIPE BERNADETTE HOGG
PHOTOGRAPH JAE FREW
ISSUE 86


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READY IN 25 MINUTES
SERVES
6

100g butter
2 cloves garlic, crushed
18 large frozen prawns (approximately 300g), thawed, drained and tails removed
juice of ½ lemon
salt and freshly ground
black pepper
1 cup baby spinach leaves
3 English muffins, split and toasted
6 slices streaky bacon, cooked and halved (for diabetes friendly, use lean eye bacon)
6 poached eggs
12 tablespoons store-bought or homemade hollandaise sauce (for diabetes friendly, use reduced-fat hollandaise)
1 tablespoon fresh chives, finely snipped

• Place the butter and garlic in a medium-sized pan over a low heat and melt the butter. Add the prawns, toss gently, then add the lemon juice and season. Cook until the prawns are just cooked and change colour.

• To serve, divide the spinach leaves between the toasted muffin halves. Top with the bacon, divide the prawns between the muffin halves and add a poached egg. Spoon over a couple of tablespoons of hollandaise and sprinkle with chives. Serve immediately.

PER SERVE: Energy: 752kcal, 3147kj Protein: 29g Fat: 63g Saturated fat:32g Cholesterol: 542mg Carbohydrate: 19g Fibre: 2g Sodium: 1244mg

 

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