Egg Pot: Broccoli & Pesto

This portable protein pot is the perfect answer for the days when you are strapped for time but still want something nutrient packed and delicious.It is great to grab for breakfast or perfect for a protein hit before or after training. Any remaining pesto is great with pasta. Alternatively, if you don't want to make pesto you could just use some from a jar.

Serves 1

Ingredients:

2 eggs

4 stems tender stem broccoli

1tbsp. kale pesto (see below)

Kale & Walnut pesto

1 lemon, juiced

85g kale

80ml olive oil

3 garlic cloves

60g parmesan (or veggie alternative), grated

80g walnuts

Method:

1). Firstly, make the pesto. Blitz everything together in a food processor.

2). Put water into a saucepan and bring to the boil. Then add 2 eggs and cook for 10 minutes.

2). Put the broccoli into the saucepan with the eggs when 8 minutes have past.

3). Drain the hot water from the saucepan and plunge the eggs and broccoli into cold water.

4). Remove the eggs and broccoli from the cold water. Peel and slice the eggs. Add the broccoli, eggs and some kale pesto to a Tupperware.

5). Enjoy on the go!

Nutritional Composition (per serving):

Energy (kcal): 405

Fat (g): 30

Saturates (g): 5.9

Carbohydrates (g): 4.9

Sugars (g): 2.8

Protein (g): 26

The Sports Chef