The West

Whole eggs topped with salt cod
Picture: Iain Gillespie

Makes 10

10 small eggs, hard boiled

100g salt cod, soaked in water for 24 hours to remove salt

1 cup milk

1 small onion, chopped

parsley sprigs

black pepper

parsley leaves for garnish

10 cooked big prawns, shelled

Shell the eggs. Cut a little off the top and bottom of each egg, to sit flat. Scoop out a little yolk. Set aside in fridge. Remove salt cod from water, rinse well. Place in a saucepan with milk, onion, parsley and pepper. Cook for about 30 minutes or until soft. Puree in a food processor. To serve place a small amount of salt cod puree on top of egg, add a parsley leaf and place a prawn on top, secured upright with a skewer.

The West Australian

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