Name: High-Protein Berry & Nut Butter Yogurt Bowl with Jammy Eggs
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 serving
Ingredients: 1 cup nonfat Greek yogurt; 2 large eggs; 0.5 cup raw blueberries; 1 tbsp peanut butter; 1 tsp honey; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

473 calories

Protein: 56g; 39% of calories
Carbs: 45g; 32% of calories
Fat: 18g; 29% of calories

Ingredients

7 items

Instructions

Prep 5 min · Cook 7 min

Bring a small pot of water to a rolling boil over high heat.
Carefully lower the eggs into the boiling water using a slotted spoon and simmer for 7 minutes for a perfect jammy yolk.
While the eggs cook, portion the nonfat Greek yogurt into a medium serving bowl and smooth the top with a spoon.
Arrange the raw blueberries over one side of the yogurt bowl.
Warm the peanut butter in the microwave for 10 seconds if it is too thick to pour, then drizzle it over the berries and yogurt along with the honey.
Prepare an ice bath in a small bowl; once the 7 minutes are up, transfer the eggs to the ice bath for 2 minutes to stop the cooking process.
Gently crack and peel the eggshells, then slice the eggs in half vertically.
Season the egg halves with sea salt and black pepper and serve them on a small plate alongside the yogurt bowl.

Nutrition

Ingredients

Instructions

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