- 8 eggs, hard-boiled and peeled
- kosher salt and freshly ground pepper, to taste
- 4 oz. white Cheddar cheese
- 4 Mandarin oranges
- 20 Baby Carrots
- 2 celery stalks, cut into 1/2-inch sticks
- Honey-Roasted Peanut Butter, portioned into 2 ounce containers
- 8 multi-grain flatbread sandwich thins, cut in quarters (multigrain muesli bread)
- Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
- Heat the pot on high heat and bring the water to a full rolling boil. add in 1/2 teaspoon of salt.
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- Strain the water from the pan and run cold / ice water over the eggs to cool them quickly and stop them from cooking further.
- Brush apple slices lightly with fresh lemon juice to prevent browning if desired. Alternatively, keep the slices face down and pressed together prevent browning as well.
- Sprinkle eggs with salt and pepper to taste.
- Assemble four protein bistro boxes and store refrigerated.
Eggs should be eaten within 5 days. I’m not a big fruit person, so I go cucumbers, carrots, and celery with pesto hummus. I did manage to find sandwich thins (Arnold) by some miracle. My first attempt, I decided to just try hard-boiling four eggs, to see if I could do it right. Next time, I will get a bigger pot or pan, and cook all eight eggs at once so I can meal prep for four lunches at a time. Teacher hack ^_^ This would look pretty with some red bell pepper, if they were in season and cheaper.
Extra sharp cheddar $2.69
Gouda cheese $4.99
Arnold Thins $4.29
Esti pesto hummus $3.79
Green bell pepper $1.93
Dozen brown eggs $2.99
Total $23.47 for two ‘weeks’ worth of protein boxes (8 boxes)