Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Mediterranean Egg Plate with Fresh Veggies & Cream Cheese is a vibrant and nutritious meal that showcases the essence of Mediterranean cuisine. This delightful dish features perfectly boiled eggs paired with crisp, fresh vegetables, creamy cheese, and tangy olives. It’s quick to prepare, making it an ideal choice for busy mornings or a light snack throughout the day. With a burst of flavors and textures on every plate, this recipe is not only satisfying but also versatile—perfect for breakfast, lunch, or brunch.
- 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
- 1 cup cucumber sticks
- 1 cup cherry tomatoes
- 2 tbsp sliced green olives
- 2 tbsp cream cheese or labneh
- Salt and pepper to taste
Instructions
- Boil the eggs: In a pot of water, bring eggs to a boil over medium heat. Cook for 8-10 minutes for medium yolks. Remove from heat, cool under cold water, peel, and slice in half.
- Prepare the vegetables: Cut cucumbers into sticks and halved cherry tomatoes.
- Assemble the plate: On a serving plate, arrange egg halves alongside cucumber sticks, tomato halves, sliced olives, and dollops of cream cheese.
- Season & serve: Sprinkle lightly with salt and pepper before enjoying immediately.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 420mg