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.
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