Ingredients:

  • 2 large eggs (100g)
  • 1/2 tsp flaky sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1 cup sliced English cucumber (140g)
  • 1/2 cup cherry tomatoes, halved (75g)
  • 1/4 cup raw almonds (30g)
  • 1/2 medium avocado, cubed (70g)
  • 1 tsp extra virgin olive oil (5ml)
  • 1 tsp fresh lemon juice (5ml)

Instructions:

  1. Bring a saucepan of water to a rolling boil, ensuring the water covers the eggs by one inch.
  2. Gently lower the eggs into the boiling water using a slotted spoon. Reduce heat to a simmer and cook for exactly 11 minutes.
  3. Immediately transfer the eggs to a bowl filled with cold water and ice. Let them sit for 5 minutes to stop the cooking process.
  4. Peel the eggs and slice them in half lengthwise.
  5. In a bento-style container, arrange the sliced cucumbers and cherry tomatoes on one side, place the eggs in the center, and fill the remaining gaps with avocado cubes and almonds.
  6. Drizzle olive oil and lemon juice over the avocado cubes. Season the eggs with sea salt and black pepper.