Essentials Breakfast Board

PREP 15 MIN
•
COOK  5 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

2 large eggs

1⁄4 avocado (medium, 240g) sliced

30g feta crumbled

50g dill pickles thinly sliced

1⁄3 cup (80g) Greek yogurt (or dairy-free alternative)

1⁄8 cup (25g) fresh or frozen blueberries

1 passionfruit cut in half

2 thin slices (40g ea) rye bread (or gluten free) toasted

Methodbased on 4 servings
1

Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5  minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

2

Arrange eggs, avocado, feta, pickles, yogurt, fruit and toast on a board or platter to serve.

Nutritional Informationper serving

Energy (kJ)

1263 kJ / 302 cals

Protein

14.9 g

Fat

15.7 g

Sat. Fat

6.8 g

Carbs

21.8 g

Sugar

5.9 g

Fiber

6 g

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