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Soft-boiled Egg Bowls

Calories: WW Freestyle Points: 3
Nutrition
Soft-boiled Egg Bowls

My gram always made me soft-boiled eggs as a kid and I still love them. I used Aldi brand Chicken Breakfast sausage here, and 2 "bagel holes" (1 point for 2 of them). 

Total Cook/Prep time: 60 minutes

Ingredients

  • 3 eggs
  • 2 chicken breakfast sausage links
  • 2 bagel holes

Directions

For the eggs:

Prepare a pot of boiling water

Once the water comes to a boil, use a spoon to gently place the eggs in the water

Let the eggs cook on a low boil for 6 minutes

After 6 minutes, use tongs to remove them from the water and submerge them in a bowl of cold water. Allow them to cool in the water for 10 minutes before peeling.

 

For the sausage:

Heat the breakfast sausage links (i broke 2 of them in half in the photo here)

 

For the bagel holes:

Preheat oven to 400 and line a baking sheet with parchment paper.

Mix 1 cup self-rising flour and 1 cup non-fat greek yogurt. Once the dough is combined, divide into 24 pieces and roll each peice into a meat-ball shape.

Brush with a generous amount of egg wash and sprinkle with seeds. 

Bake about 15 minutes

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