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Egg Salad

This quick and simple recipe has been tasted and approved by pickey high class 5th graders and can be substituted to your liking.

Prep
Cook
Serves 1person
Ingredients
1/2
tsp olive oil
1
egg
1/8
cup blueberries (or other chopped fruit)
Directions
1.
Set small pan on high heat over the stove
2.
pour in olive oil
3.
split egg yolk and egg white
4.
scramble separately
5.
put cooked egg parts in small bowl
6.
cook blueberries in pan until they begin to squirt juice
7.
put in bowl- let cool for 2 minutes and enjoy!
8.
(can refrigerate and microwave later)

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