The easiest packed breakfast/lunch combo, perfect for travel. It's easy to make, easy to eat, and delicious, saving you from expensive and often disappointing airport food.
Boil eggs for 7 minutes to achieve a soft-boiled consistency. Halve the avocado and sprinkle generously with red pepper flakes. Toss red potatoes with steak and potatoes seasoning and avocado oil, then roast in an oven preheated to 400F (200C) for 30 minutes. Separately or alongside the potatoes, roast Brussels sprouts and tomatoes until tender and slightly caramelized.
