Sofrito Egg Snack Box

• 100 g egg (about 2 large) — Large whole eggs, raw
• 50 g Greek yogurt — Plain nonfat Greek yogurt
• 15 g sofrito — Prepared tomato-pepper sofrito
• 15 g plantain chips — Crisp plantain chips
• 80 g cucumber, cut into batons — Cucumber with peel

Method

1. 1Boil the eggsCover the eggs with cold water by 2.5 cm in a saucepan, bring to a full boil over high heat in 4 to 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Continue boil the eggsCover, remove from heat, and stand 10 minutes.10 minLook for: Whites and yolks are fully set.Safety: Wash hands after handling raw eggs.
3. 3Cool and peelDrain thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cool under cold running water for 2 minutesCool under cold running water for 2 minutes, peel, and halve with a clean knife.2 minLook for: Four clean halves have no shell fragments.Safety: Discard any egg cracked before cooking.
5. 5Pack the boxMix the Greek yogurt and sofrito. Wash the cucumber, cut it into sturdy batons, and blot it dry.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Pack all four egg halvesPack all four egg halves, the Greek yogurt and sofrito, cucumber batons, and plantain chips in separate sections and chill for 3 minutes.3 minLook for: The eggs and Greek yogurt and sofrito are cold, and crisp texture remains in the plantain chips and cucumber.Safety: Keep at 40°F or colder.