Scrambled Eggs and Prawns

scrambled eggs and prawns

Scrambled Eggs and Prawns

No ratings yet
Servings: 4
Calories: 175


  • 4 tsps butter or margarine
  • 4 eggs
  • 4 tbsps milk or single cream
  • 1 tbsp chopped chives
  • 2 oz cooked peeled prawns
  • 4 large ripe tomatoes
  • Salt and pepper


  • Place the butter in a glass measure or a small, deep bowl and cook on HIGH for 30 seconds- 1 minute.
  • Beat the eggs with the milk or cream and add a pinch of salt and pepper. Pour into the melted butter and cook on HIGH for 3 - 4 1/2 minutes.
  • Stir frequently while cooking to bring the set pieces of egg from the outside of the bowl to the centre.
  • When just beginning to set, remove the eggs from the oven and stir in the chives and the prawns. Allow to stand for 1 - 2 minutes to finish cooking.
  • Meanwhile, cut the tomatoes into quarters or eighths but do not cut all the way through the base. Arrange the tomatoes in a circle on the turntable and heat through for 1 - 2 minutes on HIGH.
  • To serve, press the tomatoes open slightly and fill each with some of the egg and prawn mixture.
Calories: 175 kcal
Carbohydrates: 6 g
Protein: 9 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 209 mg
Sodium: 190 mg
Potassium: 386 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 1597 IU
Vitamin C: 17 mg
Calcium: 57 mg
Iron: 1 mg
Ingredients Egg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating