4 ingredients · 15 minutes · 2 servings
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes.
- Strain the water and fill the saucepan with cold water. Peel the eggs when cool enough to handle and slice into halves.
- Arrange the boiled eggs, avocado, cucumber slices and cheese in a container. Enjoy!
Ingredients
- 4 Egg
- 1 Avocado (medium, peeled)
- 2/3 Cucumber (sliced)
- 112 grams Cheddar Cheese (cubed)
Nutrition ( Amount per serving )
| Calories | 545 | Calcium | 482mg |
| Fat | 43g | Iron | 3mg |
| Carbs | 15g | Vitamin D | 95IU |
| Fiber | 7g | Vitamin B6 | 0.5mg |
| Protein | 28g | Folate | 151µg |
| Sodium | 517mg | Vitamin B12 | 1.5µg |
| Vitamin C | 13mg | Zinc | 4mg |
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Additional Toppings
Top the eggs with paprika, salt, pepper, everything bagel seasoning, dill or chives.
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