Romesco Egg Snack Box

• 100 g (2 large eggs) — Large whole eggs, raw
• 60 g jarred roasted red pepper, drained and patted dry — Jarred roasted red pepper, drained
• 10 g roasted unsalted almonds — Roasted unsalted almonds
• 75 g, halved — Raw cherry tomatoes
• 60 g, cut into sticks — Raw carrots
• 75 g, cut into sticks — Cucumber with peel
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 10 g (2 tsp) — Fresh lemon juice
• 1.4 g (1/2 tsp), finely grated — Raw garlic
• 1.2 g (1/2 tsp) — Smoked paprika
• 0.5 g (small pinch) — Fine salt

Method

1. 1Measure ingredients: Boil and cool the eggsMeasure eggs using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Boil and cool the eggsLower both eggs into gently boiling water in a small saucepan and cook for 9 minutes. Transfer to cold water for 2 minutes, then peel, pat dry, and halve.9 min · 160°FLook for: The whites are set, the yolks are thick rather than liquid, and the egg centers reach 160°F.Safety: Wash hands after handling raw eggs, use pasteurized shell eggs for jammy yolks, and cook yolks firm for vulnerable eaters.
3. 3Measure ingredients: Blend the romescoMeasure jarred red pepper, almonds, extra virgin olive oil, lemon juice, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Blend the romescoWhile the eggs cook, blend the drained roasted pepper, almonds, olive oil, lemon juice, garlic, smoked paprika, salt, and 10 g water for 45 to 60 seconds, scraping once, until thick but still lightly textured.1 minLook for: The romesco is rust-red and spoon-thick with fine almond texture and no watery pepper layer.Safety: Use pepper from an intact jar, refrigerate the opened jar promptly, and stop the blender before scraping.
5. 5Pack the snack boxCut the carrot and cucumber into sturdy sticks and halve the tomatoes.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Pack them with all four egg halvesPack them with all four egg halves and all romesco in a leak-resistant compartment; seal and keep chilled.Look for: The egg halves, dry vegetable sticks, and tomatoes fit securely beside the covered romesco.Safety: Carry with an ice pack and do not hold above 40°F for more than 2 hours.