Let’s start preparing our tasty appetizer egg and prawn pans by shelling the prawn tails. Then remove the black casings and wash them under cold running water. Then we go to dry them by dabbing them with kitchen paper.

We melt 20 gr. of butter in a pan, being careful not to let it overheat; add the prawns and let them jump, on a high flame, for about 2 minutes.

Pour in the beer and let about half of it evaporate, continuing to cook first over a high heat, then over a lower flame.

In a small bowl, mix the cream with the mustard; season with a pinch of salt and pepper and pour the cream into the shrimp pan. We mix everything to mix the ingredients well and turn off after about a minute of cooking.

With the remaining butter, butter 4 small individual pans and divide the drained prawns.

We then peel an egg in each pan and pour over the shrimp sauce to cook it in a preheated oven at 250 ° for 4-5 minutes or until the eggs have cooked. Our egg and prawn pans are ready to serve hot