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Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the egg or eggs in a small saucepan and cover with cold water by at least 2 cm. Place over medium-high heat and bring to a full boil. Once boiling, reduce the heat slightly to a gentle boil and cook for exactly 9–10 minutes for a fully set yolk that is still bright yellow and creamy in the center. While the egg cooks, prepare a bowl of ice-cold water (or very cold tap water). As soon as the timer is up, use a spoon to transfer the egg immediately into the cold water and leave it for at least 5 minutes. This stops the cooking instantly and makes peeling significantly easier. Once cooled, gently peel and then slice in half just before placing on the platter so the yolk stays bright and presentable.
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For
1
M
I
For the platter:
1
large
Egg
80
g
Chickpeas, cooked or canned (~1/2 cup)
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Per Serving
Fat
18g
Carbs
62g
Sugar
28g
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Cook along with all of our recipes
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Adaptations:
The hard-boiled egg can be swapped for a soft-boiled egg if you prefer a runnier yolk — follow the same method but cook for exactly 6–7 minutes instead.
If beetroot isn't to your taste, a few slices of avocado, some cooked edamame, or quartered figs make equally beautiful and nourishing alternatives.
The kefir can be dairy-free — coconut kefir or water kefir both work in its place and carry the same beneficial probiotic cultures.
For a more substantial platter, add a small bowl of hummus or almond butter in the center for dipping the vegetable sticks.
Storage:
All components except the egg and berries can be prepped the night before and kept in separate containers in the fridge, making this a genuinely effortless assembly.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
15 minutes,
Gluten Free,
High Protein,
Immune boosting,
Low carb,
No banana,
Snacks,
Vegetarian,
Summer Program
Cancel
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the egg or eggs in a small saucepan and cover with cold water by at least 2 cm. Place over medium-high heat and bring to a full boil. Once boiling, reduce the heat slightly to a gentle boil and cook for exactly 9–10 minutes for a fully set yolk that is still bright yellow and creamy in the center. While the egg cooks, prepare a bowl of ice-cold water (or very cold tap water). As soon as the timer is up, use a spoon to transfer the egg immediately into the cold water and leave it for at least 5 minutes. This stops the cooking instantly and makes peeling significantly easier. Once cooled, gently peel and then slice in half just before placing on the platter so the yolk stays bright and presentable.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the platter:
1
large
Egg
80
g
Chickpeas, cooked or canned (~1/2 cup)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
18g
Carbs
62g
Sugar
28g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
The hard-boiled egg can be swapped for a soft-boiled egg if you prefer a runnier yolk — follow the same method but cook for exactly 6–7 minutes instead.
If beetroot isn't to your taste, a few slices of avocado, some cooked edamame, or quartered figs make equally beautiful and nourishing alternatives.
The kefir can be dairy-free — coconut kefir or water kefir both work in its place and carry the same beneficial probiotic cultures.
For a more substantial platter, add a small bowl of hummus or almond butter in the center for dipping the vegetable sticks.
Storage:
All components except the egg and berries can be prepped the night before and kept in separate containers in the fridge, making this a genuinely effortless assembly.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎!
Only visible to you
Made it?
15 minutes,
Gluten Free,
High Protein,
Immune boosting,
Low carb,
No banana,
Snacks,
Vegetarian,
Summer Program
Cancel
