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Almond Bread%2c Hardboiled Egg%2c & Tomato.PNG

Almond Bread, Hardboiled Egg, & Tomato

Active Time: 15 minutes

Makes 2 servings


  • For the Hardboiled Eggs: 2 eggs (you have the option to prep ahead of time for the week and make 4 hardboiled eggs on prep day)
  • Remaining Ingredients:
    • 4 slices homemade almond flour bread (If you did not make this on Prep Day, see the Other tab for the recipe)
    • Pinch sea salt and pepper
    • 2-3 teaspoons olive oil or chive oil
    • 1 small heirloom tomato, sliced thick (4-8 slices)


  1. Gently place eggs in a small pot and cover with water. Bring to a simmer over mediumhigh heat. When the water starts to simmer, remove the pot from heat, cover, and let sit for 9 minutes. Drain and run under cold water. Once cool, store in the fridge if prepping ahead of time, or peel eggs and set aside if continuing with the recipe now.
  2. If needed, remove eggs from the fridge and peel.
  3. Warm or toast bread in a dry skillet on the stove top.
  4. Cut each egg into 4 slices. Plate 2 slices of bread per plate and top each with 1-2 slices tomato. Add egg to each stack, topped with a pinch of salt and pepper and a drizzle of oil.