Put 4 eggs in cold water, cover and bring to a boil. Boil for 3 minutes, then turn off heat. Let sit covered on the burner for 20 minutes. Drain and run under cold water for a bit to free shells. Allow to cool. Peel and slice two of them for salad topping. Store the other two cooked eggs in refrigerator for Day 4.

To toast sunflower seeds, place in a single layer in a skillet. Heat over med-low heat, stirring often, for 10-12 minutes or until they start to brown. Watch carefully.

Toss all ingredients together and serve with your favorite dressing.

To bake potatoes, wash, pierce skin in several places and bake at 400°F for 45-60 min.