12 egg halvers
Fibre 0.1g, protein 3.5g, fat 2.7g
Calories 42
WWpoints 1

* 6 eggs, at room temperature
* 2 tablespoons soy sauce
* 2 tablespoons salt
* 3 tablespoons black tea
* 1 tablespoon anise essence

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. reduce the heat and simmer for 10 minutes.
2. Remove the eggs, leave to cool, then crack the sheels in several places, but do not peel the eggs.
3. Bring 1 litre ( 1 3/4 pints) of water to the boil. Add the remaining ingredients and the eggs. Simmer for one hour, then cool the eggs in the liquid , in the refrigerator and leave overnight.
4. To serve shell the eggs and cut in half.

Serves: 4
Fibere 0.4g, proetin 27g, fat 30g
Calories/serving: 383
WWpoints per serving: 8

• 56og/1 1/4lb minced beef
• 30g/1oz feta cheese, crumbled
• 4 tablespoons finely chopped black olives
• 4 tablespoons finely chopped mint
• 1/2 teaspoon freshly ground black pepper
• 3og/1oz butter
• 1/2 teaspoon salt

1. Mix all the ingredients together except the butter and shape into burgers.
2. Melt the butter in a frying pan and cook the burgers for 5 minutes on each side.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 2 large eggs, at room temperature

1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg. This stops the egg from cracking during cooking.
2. Place the eggs in a saucepan full of cold water and bring to the boil. Boil for 3 minutes for loose eggs, 4 minutes for runny yolks and firm whites, and 5 minutes for firm yolks and whites. Run under cold water to stop the eggs from cooking further, then crack open the tops and serve in egg cups.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fat 10.6g, protein 12.6g

• 2 large eggs, at room temperature

1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg.
2. Place the eggs in a saucepan of cold water and bring to the boil. Cover the pan and turn off the heat. Allow the eggs to remain in the water for 20 minutes, then drain and cool.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 1 teaspoon vinegar
• 2 eggs, at room temperature
• salt and pepper to taste

1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.