With the first term and the summer holidays behind us, the school routine is officially back in full swing: early mornings, packed lunches, the works. And if you’re anything like most parents, you’re probably already searching for fresh lunchbox inspiration for term two. So, what’s the secret to packing a nutritious, quick-to-make lunch that actually gets eaten? Simple — it’s as easy as A-B-C… Eggs.
Why eggs deserve a spot in every lunchbox
Eggs are one of nature’s most versatile and nutrient-dense foods, perfect for growing bodies and busy school days. They’re rich in high-quality protein, vitamin D, B vitamins and essential minerals like selenium, all of which support immunity, energy and focus. And let’s not forget choline, a powerhouse nutrient that plays a vital role in brain development and cognitive function.
Whether scrambled, boiled, or baked into something delicious, adding eggs to your child’s lunchbox a few times a week is a brilliant way to keep them fuelled and focused throughout the day.
Better still, eggs are one of the most affordable sources of protein around — nutritious, budget-friendly, and readily available for families across South Africa.
Egg-cellent lunchbox ideas
Need a few egg-spiration ideas? These simple and fun lunchbox additions are bound to keep things exciting (and gobble-worthy):
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Egg roll-ups: Scramble eggs with a bit of cheese and finely chopped veggies. Wrap it all up in a high-fibre wrap and secure with toothpicks.
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Mini egg muffins: Whisk eggs with your little one’s favourite veg, toss in some shredded chicken or ham, and bake in a muffin tray.
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Egg & avo sammies: Mash boiled egg with avocado, spread onto wholegrain bread, and cut into fun shapes with cookie cutters.
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Egg pots: Pair boiled eggs with veggie sticks (think baby carrots and cucumber), wholewheat crackers, and a spoon of hummus.
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Curried egg salad pitas: Mix chopped boiled egg with plain yoghurt and a pinch of curry powder. Pop into pita pockets—easy and mess-free.
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Egg sushi rolls: Flatten wholewheat bread, spread with cream cheese, top with a thin omelette, roll it up, and slice into bite-sized ‘sushi’.
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Veg & egg skewers: Thread halved boiled eggs, cucumber slices, cherry tomatoes, and cheese cubes onto skewers.
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Egg-crusted pizza bites: Pour whisked eggs into muffin cups, top with tomato sauce, cheese, and chopped veg, then bake until golden.
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Rainbow egg bowls: Think egg-fried rice with colourful veggies (like peppers, carrots, and red cabbage), drizzled with a soy dressing and finished with a few avo slices.
BLT egg sliders
Ingredients
- · 8 eggs
- · Salt and pepper
- · 30 ml (2 tbsp) mayonnaise
- · 8 small baby gem lettuce leaves
- · 8 slices roma tomato
- · 8 strips crispy streaky bacon, cut in half
- · Ground cumin, to sprinkle
Instructions
Bring a medium saucepan of water to a boil. Reduce heat to low and gently lower the eggs into the water. Bring to a simmer, close with a lid and time 8 minutes.
Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water. Cut the eggs in half lengthwise.
Season the cut sides of the eggs with salt and pepper. Slice a thin layer off 8 of the egg halves so they don’t move around on a plate. Top each with a small dollop of mayonnaise, lettuce (trim to size of egg), tomato and 2 bacon halves.
Close with the remaining eggs to create a sandwich. Secure with skewers. Sprinkle with cumin, salt and pepper.
ALSO SEE: Spicy tomato steak and avo hummus toasts
Feature image: The South African Poultry Association (SAPA)
