Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Indulge in a wholesome Mediterranean Egg Plate with Fresh Veggies & Cream Cheese, perfect for breakfast or a light snack. This protein-packed dish features perfectly boiled eggs halved and paired with crisp cucumber sticks, juicy cherry tomatoes, and tangy green olives. Topped with creamy cheese, it’s not only visually appealing but also brimming with fresh flavors and nutrients. Whether you’re enjoying a leisurely weekend brunch or need a quick meal on a busy weekday, this vibrant plate is sure to satisfy your cravings. Customize it with your favorite vegetables or try labneh for an exciting twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 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 & pepper to taste
Instructions
- Boil the eggs by placing them in a pot of water, bringing it to a boil over medium-high heat for 8-10 minutes based on your preferred yolk consistency. Cool under cold running water, peel, and slice in half.
- Prepare the vegetables by washing and cutting cucumbers into sticks and halving the cherry tomatoes.
- Assemble the plate by arranging egg halves on a serving dish, adding cucumber sticks around them, and scattering halved tomatoes and olives on top.
- Spread cream cheese or labneh over the eggs or serve it on the side; season with salt and pepper before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 423mg