Savoury Nourish Bowl

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Lisa Stanton-Smith
  • 2 eggs
  • 1/8- 1/4 avocado
  • 1/4 small cucumber
  • 6 cherry tomatoes
  • 1/4 red capsicum
  • 1/4 punnet blueberries
  • 1- 2 cups leafy green salad
  • olive oil and lemon juice to serve

To boil the eggs (can be done the day before): bring a pot of water to the boil. Add eggs, and leave to simmer on low heat for 6-8mins. Then remove eggs carefully with a spatula or spoon. Leave to cool before peeling.

Then simply wash and chop remaining ingredients to preferred bite sized pieces and place everything in a bowl or container to serve. Top with chopped eggs, and drizzle with olive oil, lemon juice and pepper. This can be transported to work, uni or school if required (although best kept in the fridge or cooler bag), or enjoy straight away!

Note this also makes a great lunch or lazy dinner. So it doesn’t need to be exclusively eaten for breakfast.

Optional add ons: feel free to add crumbled goats cheese on top, or some roasted seeds/nuts, or dukkah to vary the flavour.

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