from the cook­books

Get crack­ing on th­ese egg-cel­lent recipes from our cookbook, Week­night One-pots.

Weight Watchers Magazine (Australia) - - Contents -

egg dishes to get you crow­ing any time of day


Smart­points VALUE PER SERVE 8 | MAKES 4 | PREP 15 mins | COOK­ING TIME 20 mins

600g green prawns, peeled, de­veined, tails in­tact, heads re­served 4 eggs 200g kimchi, coarsely chopped (see Cook’s Notes) 440g pkt shelf-fresh thin

egg noo­dles 300g gai lan (Chi­nese broc­coli), coarsely chopped 2 green shal­lots, thinly

sliced di­ag­o­nally

1 Place prawn heads in a large saucepan with 8 cups (2 litres) wa­ter. Bring to the boil over high heat. Re­duce heat and sim­mer, cov­ered, for 10 min­utes. Us­ing a slot­ted spoon, re­move heads from stock and dis­card. 2 Mean­while, bring a sec­ond saucepan of wa­ter to the boil over high heat. Us­ing a slot­ted spoon, gen­tly add eggs and cook for 5-6 min­utes for soft-boiled or un­til cooked to your lik­ing. Drain. Peel when cool enough to han­dle. 3 Add kimchi, prawns and noo­dles to stock. Cook, un­cov­ered, for 3 min­utes or un­til prawns are just cooked and noo­dles are ten­der. 4 Add gai lan and cook for 30 sec­onds or un­til just ten­der. Serve topped with egg and sprin­kled with shal­lot. THIS RECIPE IS Lac­tose Free.

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