Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
The Mediterranean Egg Plate with Fresh Veggies & Cream Cheese is a vibrant and nutritious dish perfect for breakfast or a light snack. This delightful plate features seasoned boiled eggs, crisp cucumber sticks, juicy cherry tomatoes, tangy green olives, and creamy cheese. The combination of colors and flavors not only makes it visually appealing but also ensures every bite is satisfying and energizing. Ready in just 15 minutes, this versatile recipe can be enjoyed on its own or paired with whole grain toast or a refreshing side salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 3 boiled eggs
- 1 cup cucumber sticks
- 1 cup cherry tomatoes, halved
- 2 tbsp sliced green olives
- 2 tbsp cream cheese or labneh
- Salt & pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot of water, bring to a boil over medium heat, and cook for 8-10 minutes depending on your desired yolk consistency. Cool in cold water before peeling and halving.
- Prepare vegetables: Wash cucumber and cut into sticks; halve the cherry tomatoes.
- Assemble the plate: Arrange halved boiled eggs alongside cucumber sticks and cherry tomatoes, sprinkling sliced green olives around.
- Season & serve: Add cream cheese or labneh atop or beside the veggies and eggs, then season with salt and pepper to taste. Enjoy fresh!
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 370mg