Essentials Breakfast Board
PREP 15 MIN•COOK 5 MIN
GF
NS
NF
V
Number of servings
2
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
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)
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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