You can lightly boil the eggs the night before – the peel and chop in the morning.

Serves 1
• 2 eggs
• 1 spring onion, finely chopped
• 1tbsp coconut or soy yogurt
• Salt and black pepper
• Squeeze of lemon juice
• Chopped herbs – chives, parsley work well
• 2 cherry tomatoes, quartered
• 1⁄4 avocado chopped
• Baby spinach – handful chopped
• 1 slice gluten free bread

1. Boil the eggs for 5-6 minutes, rinse under cold water. Peel and finely chop. Mix together with yogurt, lemon juice, seasoning, herbs. Stir in the egg, cherry tomatoes, avocado and spinach.
2. Toast the bread then top with the egg mixture.