Egg, Cheese & Fruit Breakfast Box

📝 Ingredients

• 2 eggs
• 2 small slices wholemeal bread (about 25 g each)
• 25 g mimolette
• 100 g cherry tomatoes
• 1 apple (about 150 g)
• 15 g almonds (about 12 almonds)
• Salt, black pepper

🍴 Utensils

• Small saucepan
• Spoon
• Paring knife
• Compartment lunch box
• Small airtight jar

📖 Steps

1. The night before, bring some water to the boil in a small saucepan. Gently lower in the eggs with a spoon so the shells don't crack, then cook for 10 min at a gentle boil over medium heat.
2. Immediately plunge the eggs into a bowl of very cold water for 5 min: this stops the cooking, keeps the yolk from turning green and makes the shell easier to remove. Peel them under running water, starting at the rounded end.
3. Cut the mimolette into small cubes or sticks. Wash and carefully dry the cherry tomatoes and leave them whole: cut, they would release their juice and make the rest of the box soggy.
4. Wash and dry the apple and keep it whole: cut in advance, it would turn brown. Put the almonds in a small airtight jar so they stay nice and crunchy until the next day.
5. Fill the compartment box: the eggs on one side, the cheese and cherry tomatoes on the other. Wrap the bread separately in a bag or paper so it doesn't absorb moisture from the tomatoes.
6. Tuck a pinch of salt and pepper into a small folded piece of paper or a corner of the box. Close and put the box in the fridge overnight; it keeps like this for up to 48 h.
7. In the morning, take the box in a cool bag if you have a long journey. Halve the eggs, season with salt and pepper, then eat them with the bread and mimolette, finishing with the apple and almonds.