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) sliced

30g feta crumbled

50g dill pickle thinly sliced

1 tbs (20g) Greek yogurt (or dairy-free alternative)

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)

1276 kJ / 305 cals

Protein

15.7 g

Fat

14.4 g

Sat. Fat

5.6 g

Carbs

24.5 g

Sugar

3.7 g

Fiber

4.8 g

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