from the cookbooks
Get cracking on these egg-cellent recipes from our cookbook, Weeknight One-pots.
egg dishes to get you crowing any time of day
PRAWN & KIMCHI SOUP
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
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.