by Bailey Zygutis, Nutritionist, Vitruvian Fitness
The eggs I used in this recipe are local and organic. If you can find these, get ‘em! Their nutrient profile is much more robust than the conventionally farmed variation, and (in this case and many) no chickens were harmed in the making!
- 2 slices Sourdough bread
- 3 eggs Hard-boiled
- 2 tbs Dijon mustard
- 2 tsp Black pepper
- 1 tsp Cayenne
- Pink salt to taste
1. Peel and slice hard-boiled eggs, separating yolks from whites.
2. Mix yolks with mustard, salt, pepper and cayenne.
3. Roughly chop egg whites, then fold into yolk mix.
4. Serve on your favorite toast (here, topped with a little grass-fed butter) as a sandwich or enjoy on a bed of lettuce for a low-carb, nutrient-dense meal.
Serves 1 | Prep Time 15 mins