# Egg and Herb Lunch Pot

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

12 min. Serves 1. 310 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

Egg and Herb Lunch Pot

1. **Step 1**: Boil the eggs for 9 minutes, then cool in cold water.
2. **Step 2**: Peel and chop, then mix with the oil, chives and salt.
3. **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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Source: https://nomeriu.com/recipes/egg-and-herb-lunch-pot
Last updated: 2026-09-24