NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

3 large Eggs

0.5 cup Blueberries

1 tbsp Hemp hearts

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

PREPARATION

• 1

  Fill a medium saucepan with water and bring it to a gentle simmer over medium heat, then stir in the apple cider vinegar.

• 2

  Crack each egg individually into a small ramekin or bowl, then carefully slide them into the simmering water one at a time.

• 3

  Poach the eggs for 3 to 4 minutes until the whites are completely opaque and set, but the yolks remain soft and runny.

• 4

  While the eggs are poaching, spread the Greek yogurt into the base of a wide bowl and sprinkle with the lemon zest and sea salt.

• 5

  Scatter the fresh blueberries evenly over the yogurt base.

• 6

  Use a slotted spoon to carefully lift the eggs from the water, letting the excess liquid drain off or patting them gently with a paper towel.

• 7

  Place the poached eggs on top of the yogurt and berries, then garnish with hemp hearts and freshly cracked black pepper.