Two boiled eggs with salt and crispbread

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Crispbreadpack 200 g ≈ $2.80 15 g
3. 3 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the eggs¹ with cold water and the crispbread²; choose a pot of about 1 liter; fill the pot with cold water so the eggs are covered by 2 cm; bring the water to a boil over high heat.

2. Boil the eggs¹ on high heat for 9 minutes until the yolk is set and the white is firm.

3. Cool: remove the pot from the heat and immediately plunge the eggs¹ into cold water for 3 minutes to stop the cooking.

4. Peel: peel the eggs¹ under running cold water.

5. Prepare the crispbread²: break the crispbread into slices about 4 cm wide.

6. Assemble: arrange the eggs¹ on a plate and place the crispbread² beside them; salt the eggs to taste after peeling, and if desired, sprinkle a pinch of salt on the crispbread.

7. Serve: offer the eggs¹ whole or cut in half, together with the crispbread² on the plate; garnish with herbs if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.