Hard-Boiled Egg and Cherry Tomatoes

PregnancyAmericanEasyServes 215 min

One fully cooked hard-boiled egg paired with sweet cherry tomatoes.

This simple, easily prepared snack delivers high-quality protein and essential choline from fully cooked eggs, directly nourishing the baby's rapidly developing brain and nervous system. Paired with sweet cherry tomatoes, it provides a refreshing burst of vitamin C, which is vital for helping the mother's body absorb iron during this high-demand stage.

View Nutrition Facts

One serving≈90 kcal · 7 g protein

Calories90 kcal

Protein7 g

Carbs3.4 g · 2.1g sugar

Fat4.9 g · 1.6g sat

Fiber1 g

Sodium365 mg

Folate35 mcg DFE

Iron1.1 mg

Calcium37 mg

Choline152 mg

Iodine58 mcg

Vitamin D41 IU

Vitamin B120.4 mcg

DHA + EPA18 mg

Zinc0.8 mg

from its ingredients

Ingredients

2 whole eggs
1 cup cherry tomatoes
Salt to taste
Black pepper to taste

Cookware

Colander — for washing tomatoes
Medium saucepan
Slotted spoon
Small bowl — for ice bath
Cutting board
Chef's knife
Measuring spoons

Method

1Fill a medium saucepan with enough water to cover the eggs by an inch, and bring it to a rapid, rolling boil over high heat. While the water heats, thoroughly wash the cherry tomatoes in a colander and fill a small bowl with cold water and a handful of ice cubes to create an ice bath.
2Once the water is boiling, use a slotted spoon to gently lower the 2 eggs into the saucepan one by one, preventing them from hitting the bottom and cracking. Reduce the heat to medium-low to maintain a gentle simmer, and cook for exactly 10 minutes for a firm, fully cooked, creamy yolk.
3When the timer goes off, immediately scoop the eggs out with the slotted spoon and plunge them into the ice bath. Let them sit for 5 minutes; this sudden temperature drop stops the cooking and shrinks the egg slightly from its shell, making it much easier to peel.
4Gently tap the cooled eggs against the counter to crack the shells all over, then peel them (peeling submerged in the water bowl helps slip the shell off). Halve the eggs lengthwise on a cutting board.
5Arrange the halved eggs and the 1 cup of cherry tomatoes on a plate. Season the eggs evenly with 0.25 tsp salt and 0.25 tsp black pepper, then serve immediately.

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