TTH Taste | 25.09.2015
INGREDIENTS: (Serves 1)
250ml Beetroot Juice (I used Beet-it!)
Bring a saucepan of water to boil.
Using a slotted spoon submerge the two eggs in the boiling water.
Cook for 5-6mins, then remove from hot water and run under cold water until cool.
Leave to cool for a bit longer otherwise they are difficult to peel.
Peal the eggs and place in an air tight jar and cover with beetroot juice. Place in the fridge over night.
MACROS: (2eggs and 10ml beet it juice)
Calories = 184kcal
Protein = 15g
Fat = 9.6g (Saturated fat = 2.7g)
Carbohydrates = 9.2g (Sugars = 8.8g)
I served mine with a slice of rye bread, spinach and bacon; but the possibilities are endless!
I’ve calculated the macros assuming that each egg absorbed about 5ml of beetroot juice.
Most recent posts
Conquering Physical Challenge - Alex Crockford
We ran (tri'ed)... The AJ Bell Tri 2017
We Ran…China 50km
Sweet Potato Hash Recipe
In Race Nutrition
Most recent recipes
Reflex Vanilla Protein Cookies with Chocolate Salted Caramel Stuffing
Oomi Chicken Chow Mein
Sesame Chicken with Bulgur Wheat and Greens
Better Choices Mean a Better Diet
Paprika Chicken, Pear and Goats Cheese Salad