the Breville Test Kitchen
Chilli Scrambled Eggs with Prawn Toast
the Original '74™
45 mins total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
For the prawn toast
200 g peeled uncooked prawns
½ tsp sea salt
½ tsp caster sugar
1 tsp grated ginger
1 clove garliccrushed
1 tsp sesame oil
1 egg whitechilled
2 tbsp chopped coriander
1 green onionthinly sliced
Olive oil spray
2 slices brioche
Butterat room temperature
2 tbsp sesame seeds
For the scrambled eggs
4 large eggs
2 tbsp (30 ml) thickened cream- Sea salt
to season
- 1 tbsp sesame oil
- 2 green onions
sliced on the diagonal
4 tsp chilli crisp oil
To serve
Japanese mayonnaise
Instructions
- 1
To make the prawn toast, place the prawns, salt, sugar, ginger and garlic in a food processor bowl and process until a smooth paste forms. Scrape down the sides of the bowl, then add the sesame oil and egg white and process until thick and well combined. Remove the blade and fold through the coriander and green onion.
- 2
Preheat the jaffle maker. Lightly grease the plates with olive oil spray.
- 3
Meanwhile, spread one side of each slice of brioche with butter. Turn the brioche over, buttered side down. Evenly spread the prawn mixture over the unbuttered side of the brioche. Sprinkle with a layer with sesame seeds.
- 4
Once preheated, place the brioche, buttered side down in the jaffle maker. Carefully close the lid and clip the handles together. Cook for 4 minutes, or until golden and the prawn filling is cooked through.
- 5
Meanwhile, make the scrambled eggs. Place the eggs in a bowl with the cream and a pinch of salt to season, whisk to combine.
- 6
Heat a small frying pan over medium-high heat. Add the oil and green onions and cook, stirring, for 1 minute. Add the eggs and cook, stirring gently, until softly scrambled. Fold through the chilli crisp, then remove from the heat.
- 7
Serve the scrambled eggs with the prawn toast and mayonnaise.