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Crispy Protein Breakfast Plate

A colorful and nutritious breakfast combining soft-boiled eggs, fresh vegetables, and toasted whole grain bread, topped with feta cheese and olive oil.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces soft-boiled eggs Ensure they are cooked to a creamy consistency.
  • 1 pieces cucumber, sliced Choose vibrant, unblemished produce.
  • 1 cup cherry tomatoes, halved
  • 1 medium carrot, sliced
  • 1/2 cup black olives Optional; can be replaced with nuts or seeds.
  • 2 slices whole grain bread Substitute with gluten-free bread if needed.
  • 1/4 cup feta cheese, crumbled For a vegan option, use dairy-free cheese.
  • 1 cup mixed greens
  • 1 tbsp olive oil Drizzle on the assembled plate.
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp oregano

Method
 

Preparation
  1. Boil the eggs: Bring a pot of water to a gentle simmer and carefully add the eggs. Cook for 6-7 minutes until the egg whites are set but the yolks are still jiggly.
  2. Peel and slice: After cooking, transfer the eggs to an ice bath to stop the cooking process. Once cool, peel and slice in half.
  3. Prepare the veggies: While the eggs cool, chop the cucumbers and carrots and halve the cherry tomatoes.
  4. Toast the bread: Toast the whole grain bread until golden and crisp.
  5. Add the finishing touches: On a plate, layer the toasted bread with crumbled feta, top with egg halves, and arrange the sliced veggies and olives around. Drizzle with olive oil and season with salt, pepper, and oregano.
Serving
  1. Serve with fresh fruit, like sliced avocado or berries, for a balanced meal. Pair with fresh orange juice or herbal tea.

Notes

This dish keeps well in the fridge for up to three days. For longer storage, freeze the eggs separately. To reheat, use a microwave at low power.