Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Indulge in the Mediterranean Egg Plate with Fresh Veggies & Cream Cheese, a delightful fusion of flavors and textures that’s both nourishing and satisfying. This vibrant dish features protein-rich eggs paired with crisp cucumber sticks, juicy cherry tomatoes, and tangy olives, all harmoniously topped with creamy cheese. Whether you enjoy it for breakfast, brunch, or as a quick snack, this recipe is not only easy to prepare but also packed with nutrients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- 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: Place eggs in a pot of water; bring to a boil over medium heat. Cook for 8-10 minutes based on desired yolk consistency. Cool under running cold water; peel and halve.
- Prepare vegetables: Cut cucumber into sticks and halve cherry tomatoes.
- Assemble the plate: Arrange halved eggs, cucumber sticks, cherry tomatoes, and olives on a plate. Add dollops of cream cheese or labneh.
- Season: Sprinkle with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 370mg