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5 from 1 vote

Egg & Prawn Open Sandwich with Lemon Mayonnaise

Egg and Prawn Open Sandwich with Lemon Mayonnaise is a classic Danish smørrebrød.
Course Light Lunch, Lunch, Main
Cuisine Danish
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 person
Author Camilla Hawkins

Ingredients

  • 1 Slice white buttered toast
  • 2 Lettuce leaves or enough to cover the toast
  • 1 Hard boiled egg halved
  • 50 g Frozen prawns thawed & patted dry with kitchen paper
  • 1 tbsp Mayonnaise
  • Good squeeze of lemon juice
  • A few drops of milk
  • 1 Slice of lemon cut from the middle to outer edge

Instructions

  • Cover buttered toast with lettuce.
  • Place egg halves on lettuce, side by side.
  • Mix mayonnaise with a good squeeze of lemon juice and a few drops of milk to make the dressing.
  • Spoon the dressing over egg halves, covering completely.
  • Scatter the prawns over the top.
  • Garnish with a twisted slice of lemon.
  • Squeeze lemon slice over prawns just before eating.