Lunch

Egg and Herb Lunch Pot

Name: Egg and Herb Lunch Pot
Total time: 12 min
Yield: 1 serving
Ingredients: 2 eggs; 1 tbsp olive oil; 1 tbsp chives, chopped; 1 handful cress; Pinch salt; 3 oatcakes

Chopped boiled eggs with olive oil, chives and cress, with oatcakes to scoop. No mayonnaise.

Soft eggs with spinach, herbs and tomato

12 minServes 1310 kcal per serving

What you need

2 eggs
1 tbsp olive oil
1 tbsp chives, chopped
1 handful cress
Pinch salt
3 oatcakes

How to make it

Step 1
Boil the eggs for 9 minutes, then cool in cold water.
Step 2
Peel and chop, then mix with the oil, chives and salt.
Step 3
Top with cress and pack the oatcakes on the side.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	310 kcal
Protein	15 g
Carbohydrate	18 g
Fat	20 g

This recipe fits these eating styles by the numbers and the ingredients: Keto, Low carb, High fat, Mediterranean.

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Last updated 24 September 2026