Egg Casserole with Prawns and Liquorice Cream

Ingredients:

• 6 eggs
• 1/2 cup milk
• 1/3 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb cooked prawns, de-shelled and deveined
• 2 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped red bell pepper
• 1/2 tsp dried thyme
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup heavy cream
• 1 tsp liquorice powder

Instructions:

1. Preheat oven to 350°F (175°C).
2. Whisk together eggs, milk, Parmesan cheese, salt, and black pepper in a mixing bowl and set aside.
3. Heat olive oil in a frying pan over medium heat, sauté onions, garlic and red pepper until the vegetables are tender, around 5-10 minutes. Add dried thyme, paprika, and cayenne pepper and sauté for an additional 2-3 minutes. Add prawns and stir until heated through.
4. Pour egg mixture evenly over shrimp mixture in the frying pan. Cook on the stovetop for 5-6 minutes until the bottom is set and the top is slightly runny.
5. Put the pan in the preheated oven and bake for 10-15 minutes until eggs are fully set.
6. While waiting for the egg casserole to cook, make the liquorice cream by whisking the heavy cream and liquorice powder together in a mixing bowl until soft peaks form.
7. Serve the egg casserole hot with a dollop of liquorice cream on top.

Verdict:

This Egg Casserole with Prawns and Liquorice Cream is a delicious and unique dish that’s perfect for any time of day. The combination of shrimp and eggs makes for a satisfying and protein-packed meal, while the addition of liquorice cream adds a complex flavor that will keep your taste buds guessing. Serve this casserole with fresh greens or toast for a complete and satisfying meal.