Prep Time: 10-15 minutes | Cooking Time: ~15 minutes | Yield: 1 serving
This might seem like "too simple" of a recipe to even post, but it's one of my favorites! It's extremely satisfying and filled with healthy protein and fat that will keep you full and without an energy crash like most carb-loaded meals.
I'm all about being short & sweet and this recipe completely embodies that - I hope this gives you an idea of something you can make on a busy weeknight or an easy lunch meal prep option. Enjoy!
2 organic cage-free eggs
1 tbsp Primal Kitchen mayo
1 slice Udi's gluten-free bread
Sea salt and pepper to taste
Optional: garnish with chopped parsley
First, hard boil the eggs. Place the eggs in a pot and fill with water so that they are completely submerged. Bring to a boil and then allow to boil for about 5 minutes and then transfer to an ice bath (fill a bowl with water and ice).
After they've cooled, peel and smash them up in a bowl using a fork.
Add in the mayo, sea salt, and pepper and mix.
Toast the bread, layer on the egg mixture and garnish with parsley if desired. (I sometimes add a little more sea salt and pepper now if I'm feeling it hehe) Enjoy!