Roasted tomatoes with prawn toast and poached quails eggs Recipe

Roasted tomatoes with prawn toast and poached quails eggs Recipe

  • 150g/5 oz cherry tomatoes
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 150g/5½oz peeled cooked prawns
  • pinch chilli powder
  • ½ lime, juice only
  • 1 free-range egg yolk
  • 1 tbsp olive oil
  • 1 thick slice bread
  • 1 tbsp sesame seeds
  • 5 quails' eggs, poached
  1. Preheat the oven 200C/400F/Gas 6.
  2. Place the tomatoes onto a baking sheet, drizzle with oil and season with salt and freshly ground black pepper. Place into the oven and roast for five minutes.
  3. For the prawn toast, place the prawns, chilli powder, lime juice, egg yolk and oil into a food processor and blend to a coarse paste.
  4. In a hot frying pan toast the bread on one side, then turn over and lightly toast for one minute.
  5. Spread the prawn mixture onto the lightly toasted side, sprinkle with the sesame seeds and turn over to fry prawn-side down for 2-3 minutes, until golden.
  6. To serve, cut up the prawn toast into 'soldiers' and place onto a plate. Top with poached quails' eggs with some roasted cherry tomatoes placed alongside.
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