Recipe: Buttery Eggs

“This quick and simple recipe is perfect to fuel an on-the-go day. Packed with protein, this yummy recipe is great to kick start your morning.”

Nutritional Information (per serving)

  • 283 Calories
  • 12g Carbs
  • 16g Protein
  • 19g Fat



  • 2 medium sized eggs
  • 2 organic oatcakes (use gluten free oatcakes if preferred)
  • 5g organic butter or olive oil salt and pepper
  • handful spinach leaves, chopped
  • 5 cherry tomatoes, halved


  • Boil the eggs in a pan of salted water for 10 minutes.
  • While the eggs are cooking, steam the chopped spinach leaves gently for 4-5 minutes.
  • Cover the eggs in cold water for one minute to cool, then peel.
  • Place the eggs in a bowl and add the butter /oil. Season with salt and pepper and mash thoroughly with a fork.
  • Spread thickly onto the oatcakes. Serve with the spinach and tomatoes.

Serves: 1

Preparation Time: 15 minutes


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