Description
A hearty and nutritious Mediterranean-inspired breakfast plate loaded with protein and healthy fats, featuring perfectly cooked eggs, creamy avocado, and briny olives.
Ingredients
- 4 large eggs
- 1 ripe avocado, sliced
- 1/2 cup Kalamata olives
- 1/4 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 small cucumber, diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 slices whole grain bread or pita, toasted (optional)
Instructions
- Bring a pot of water to a gentle simmer and carefully add the eggs. Cook for 6-7 minutes for soft-boiled eggs, then transfer to an ice bath. Peel and halve.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make a simple dressing.
- Arrange the avocado slices, olives, feta cheese, cherry tomatoes, and cucumber on a large plate.
- Place the halved eggs on the plate and drizzle the dressing over the vegetables and eggs.
- Serve immediately with toasted bread or pita if desired.
Notes
You can customize the seasonings to taste. For a vegan version, replace eggs with grilled tofu or chickpeas and omit the feta.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Method: Breakfast
- Cuisine: Mediterranean