Fruit & Egg Snack Plate
Makes 1 Serving
Macros: 137 Cal, Fat 5g, Carbs 17g, Fibre 3g, Protein 7g
1/2 cup Blueberries
1/2 cup Strawberries (halved)
Place eggs in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the eggs to a bowl of cold water and let the eggs sit until cool enough to handle.
Peel and slice the hard boiled egg and serve with the blueberries and strawberries. Enjoy!
Leftovers: Store the eggs and fruit separately. Refrigerate the hard boiled eggs in a covered container with the shell on for up to seven days. Refrigerate the fruit in an airtight container for up to two days.
Serving Size: One serving is one egg and one cup of fruit.
More Flavour: Season the hard boiled egg with salt and pepper.