Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Mediterranean Egg Plate with Fresh Veggies & Cream Cheese is a colorful and nutritious dish that beautifully combines the richness of eggs with a medley of fresh vegetables. This delightful recipe is perfect for busy mornings or leisurely brunches, offering a satisfying meal that is both easy to prepare and pleasing to the eye. With vibrant cucumber sticks, juicy cherry tomatoes, and creamy cheese, each bite bursts with flavor while providing essential nutrients. Whether enjoyed as a standalone dish or paired with whole grain toast, this Mediterranean-inspired plate promises to elevate your breakfast or snack time experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 3 boiled eggs, halved
- 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 in a pot of water for 8-10 minutes for a medium yolk. Cool under cold running water, peel, and halve.
- While boiling, wash and cut cucumbers into sticks and halve the cherry tomatoes.
- On a serving plate, arrange the egg halves alongside cucumber sticks, halved tomatoes, and sliced olives.
- Add dollops of cream cheese or labneh between the veggies.
- Season with salt and pepper to taste and serve immediately.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 370mg