Revueltos with prawns
Preparation Time: 2 minutes
Cooking Time: 15 minutes
Serves: 4
This dish makes a great snack or starter and you can use any of the Clarence court range for this dish. I had a similar dish in spain with tiny spears of wild asparagus and washed down with a glass of fino sherry. There is asparagus to be had after our native stuff has finished, or you could use cooked young leeks. The secret is to just briefly scramble the egg, rather like they serve for brunch and breakfast in Australia and the tip is not to use too much egg to the main ingredients.
Ingredients:
- 4 slices of white bloomer or country style bread
- 2tbls extra virgin olive oil
- 60g butter
- 16 thin asparagus spears or baby leeks, cooked
- 30-40 good quality cooked, peeled prawns
- 1tbls chopped chives
Method
Cut the baby leeks or asparagus into 3-4cm pieces. Briefly beat the eggs and season. Toast the bread and drizzle with a little olive oil. Meanwhile melt the butter in a thick bottomed frying pan add the butter and eggs just let them cook a little, stirring occasionally to break them up so you end up with something between a soft omelette and scrambled eggs. Stir in the prawns to warm through as the eggs are finishing, when the eggs are done stir in the leeks and chives and spoon over the bread.