Essentials Breakfast Board
PREP 15 MIN•COOK 5 MIN
GF
NS
NF
V
Number of servings
2
2 large eggs
1⁄4 avocado (medium, 8.5 oz) 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 (1 1/2 oz ea) rye bread (or gluten free) toasted
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.
Arrange eggs, avocado, feta, pickles, yogurt, fruit and toast on a board or platter to serve.
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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