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Pregnancy Recipe

Lunch

Hard-boiled egg and avocado salad bowl

Hard-boiled eggs with avocado, wholegrain croutons and washed leaves — quick protein when you have not planned lunch.

Prep
10 min
Cook
10 min
Total
20 min
Portions
2
  • Easy
  • Pregnancy
  • Vegetarian
  • Quick and easy
  • High-protein
  • Budget-friendly
A salad bowl with halved hard-boiled eggs, avocado, leaves and croutons

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Boil the eggs for nine to ten minutes so both white and yolk are firm, then cool under cold water and peel.
  2. Step 2. Toast the bread cubes in the oven or a dry pan until crisp.
  3. Step 3. Wash the leaves and tomatoes well and arrange in bowls with the avocado.
  4. Step 4. Halve the eggs, add to the bowls and dress with oil and lemon juice.

Allergens for your selection

  • Contains: Eggs
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.