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Healthy Portable Egg Cups

Easy and healthy portable breakfast egg cups - perfect for meal prep and an easy breakfast on the run

5 from 2 reviews

Ingredients

Scale
  • 4 large eggs
  • 1 ½ cup cooked quinoa
  • 2 large handfuls sugar snap peas

Lemon Caper Sauce

  • ½ lemon, finely chopped skin, pith, flesh and all
  • 1 tsp capers
  • 2 tbsp olive oil
  • salt, to taste

Instructions

  1. Boil the eggs for 7 min for jammy eggs, longer if you like the yolks harder. Place the cooked eggs in a bowl of ice water to stop them cooking further. Peel the eggs and set them aside.
  2. Slice the sugar snap peas and set aside.
  3. In a small bowl lightly smash the capers with the back of the spoon. Add the chopped lemon, olive oil and a small pinch of salt. Remember, capers are already salty and you can always add more but you can’t take it out once its in!
  4. To assemble the jars, place ⅓ cup quinoa in the bottom of the jar. Next add ¼ cup sliced snap peas. Place one of the eggs, cut in half, on top and spoon a few spoonfuls of the sauce over everything. Store in the fridge and eat over the next 4-5 days.