The Perfect Hard Boiled Egg

IMG_CBA44F2A4775-1 2.jpeg

The hard boiled egg is where fast food meets healthy food! A quick and easy source of protein, with approximately 6 grams of protein and 60 calories per egg. Perfect addition to any meal, or even on it’s own as a snack.

Here is my quick and easy recipe to help you make the perfect hard boiled eggs every time!


  • 6 large, cage free organic eggs

  • Bowl with ice cold water


  1. Place all 6 eggs in a large saucepan with water, allow water to cover eggs by approximately 1 inch.

  2. Cover your pan with lid and bring water to a boil over high heat.

  3. Once your water is boiling, set a timer for 7 minutes (or longer depending on your perfect egg - see below) and turn the heat down to medium-high heat.

  4. After your desired time transfer the eggs to your large bowl of ice cold water.

  5. Let the eggs cool for about 4 minutes, or until they are cool to the touch, then peel and serve!

Unsure how long to boil your eggs for? Here’s a quick and easy guide!

  • 4 minutes: soft boiled eggs

  • 5 minutes: sightly soft boiled eggs

  • 6 minutes: firm soft boiled eggs

  • 7 minutes: creamy hard boiled eggs

  • 8 minutes: firm and creamy boiled eggs

  • 9 minutes: very firm hard boiled eggs

Egg Muffin Recipe

Egg Muffin Recipe | Lean and Green Body® Blog

Egg Muffins

(gluten-free, sugar-free)

Makes 12 egg muffins

Looking for a quick and easy breakfast? Something healthy the kids will actually want to eat in the morning? We’ve got the solution!

Egg muffins are a nutritious and easy breakfast option for everyone in your family.

There are so many ways to modify and adjust the recipe to meet your dietary needs. For example, you can use egg whites instead of whole eggs to reduce cholesterol. Vegetarians can choose to exclude meat and substitute extra vegetables instead. For those of you who are dairy free, leave out the cheeses or use a cheese substitute.

Egg Muffin Recipe | Lean and Green Body® Blog


  • 8 eggs
  • 1 onion
  • 2 slices of prosciutto
  • 1 red bell pepper
  • 3 TBSP Parmesan cheese


  1. Pre-heat oven to 350 degrees F
  2. Place cupcake liners inside of cupcake tin (for this recipe we will use a 12 cupcake tin), spray the liners with coconut oil spray (sides and bottom).
  3. Crack all 8 eggs and whisk together in a bowl until smooth.
  4. Dice onion, and sauté in a pan with 1 tsp of avocado oil until the onion becomes translucent.
  5. Dice and clean red bell pepper and add to onion pan, cook until pepper becomes soft.
  6. Dice prosciutto, and add to pepper and onion in pan. 
  7. Pour eggs evenly into cupcake tin, filling about halfway. 
  8. Once vegetables are cooked, add vegetable mixture to the eggs. Adding approximately 1 tsp to each tin. 
  9. Sprinkle parmesan cheese on top of each egg tin. 
  10. Bake for approximately 15 minutes, depending on your oven.