Prawn & egg on toast

Ingredients:

• 3 eggs

• 250g peeled and cooked prawns (defrosted if frozen)

• 3 tbsp mayonnaise

• 1 lemon, juiced

• 4 thick slices white bread

• butter, to serve

• small bunch of chives, finely sliced, to serve

Preparation:

• Bring a medium pan of water to the boil, then carefully lower in the eggs and cook for 9 mins. Remove to a bowl of iced water using a slotted spoon and leave to stand for 10 mins until cold. Peel, then finely chop.

• Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.

• Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.