Boil eggs in bulk ahead of time and store (with shells left on) in the fridge for up to 3 days. If you want to make this at work, microwave greens in a bowl with 1 tablespoon water, until wilted, or replace with 1 tomato thinly sliced or a handful of microgreens. When peeling boiled eggs, it is easiest to run them under the cold tap as you carefully remove the shell.
1 cup spinach, silverbeet or kale leaves
2 boiled eggs, peeled
½ tsp Dijon mustard
1 Tbsp cottage cheese
1 slice wholegrain bread, toasted
1–2 tsp pumpkin seeds
1–2 refined sugar free gherkins or cornichons, thinly sliced (optional)
2. Heat a fry-pan on medium heat and wilt spinach with 2 tsp water for about 1 minute, until wilted and water has evaporated. Alternatively, place leaves and water in a small, microwave-proof bowl and cook in microwave for about 30 seconds, until wilted.
3. In a small bowl, mash boiled eggs with mustard and cottage cheese and season to taste.
To serve, top toast with smashed eggs and wilted greens. Sprinkle with pumpkin seeds and gherkins.
Nutritional Info (per serve)
Energy (kJ): 1026
Energy (Cal): 245
Carbohydrate (g): 14.6
Protein (g): 19.8
Fat (g): 11.5
Saturated Fat (g): 2.8
Sugars (g): 2.5
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