Pink Pickled Eggs

Makes 6 eggs - 12 mins prep

The easiest way to make a boiled egg feel like something special. A quick soak in beetroot brine turns them a deep, jewel-toned pink all the way through. Perfect prepped ahead for a speedy breakfast or an afternoon snack that actually feels considered with zero effort.

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• Ingredients

  • 6 eggs

  • Jarred beetroot

  Serving suggestions:

  • Smoked salmon, dill & squeeze of lemon

  • Anchovies on buttered sourdough with a good grind of black pepper

• Method

  STEP 1
  Bring water to a boil
  Lower in eggs
  Cook for 7 min for soft custardy centre (10-12 min for hard boiled)
  Then immediately ice-bath for 5-10 mins and peel carefully.
  
  STEP 2
  Put peeled eggs into a container (ideally glass so it doesn’t stain), submerge with the beetroot brine and refrigerate, reserving the beetroot in a separate container.
  Leave in fridge for 12+ hours until ready to eat.
  Store in the fridge for up to 2 days.
  
  STEP 3
  Remove from fridge, slice in half and add your toppings.

• Benefits

  • Eggs are a source of protein and provide naturally occurring vitamins and minerals.

  • Beetroot brine contains naturally occurring plant compounds found in deeply coloured vegetables.

  • Smoked salmon (if using) is a source of omega-3 fatty acids.