Egg & spinach small bowl
Ingredients
- 50 g Hard-boiled egg, peeled
- 50 g Baby spinach, boiled in unsalted water, drained
- 40 g Reduced-fat cottage cheese
- 20 g Wholemeal bread, untoasted weight
Instructions
- Boil the egg until white and yolk are firm, peel and weigh 50g.
- Boil baby spinach, drain and weigh 50g.
- Chop the egg over the warm spinach; add cottage cheese.
- Serve with 20g wholemeal bread, weighed before any toasting.
- No butter is included.
Notes
Estimated nutrition: CoFID 2021, reviewed 2 October 2026. Allergens: Egg; milk; wheat/gluten. Bread may contain sesame or soya.