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Fruit & Egg Snack Plate

Makes 1 Serving

Macros: 137 Cal, Fat 5g, Carbs 17g, Fibre 3g, Protein 7g


1 Egg

1/2 cup Blueberries

1/2 cup Strawberries (halved)


  1. 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.

  2. 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.

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