Two hard-boiled eggs with cherry tomatoes. Ten minutes, most of it the eggs cooking.
Cook eggs until both the white and the yolk are firm; the USDA safe temperature for egg dishes is 71 C (160 F).
- Ready in10 minutes
- Prep2 min
- Cook8 min
- Serves1
Ingredients
- 2 eggs
- 100 g tomatoes (incl. cherry)
Method
- Lower the eggs into boiling water and cook for eight minutes.
- Cool them under cold water, peel, and halve.
- Serve with the tomatoes and a pinch of salt.
What this plate gives you
Two eggs are about 13 g of protein and 10 g of fat for 140 calories, and the tomatoes add almost nothing but the 5 g of carbohydrate and the taste; at 161 calories the snack is 8 percent of a 2,000-calorie day and the lowest in carbohydrate in the library. Boil the eggs for nine minutes, cool them in cold water, and the yolks stay yellow to the edge.
Swaps
- One egg: 70 calories and 6 g of protein fewer.
- Cucumber for the tomatoes: about the same numbers.
- Salt, pepper and chilli flakes: no change to the numbers.
Keeping it
Hard-boiled eggs in the shell keep a week in the fridge (FSIS), which makes this a snack cooked once for the week.
