Essentials Breakfast Board
PREP 15 MIN•COOK 5 MIN
Number of servings
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.
1276 kJ / 305 cals
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