Mediterranean Egg Plate with Fresh Veggies & Cream Cheese
Indulge in a vibrant Mediterranean Egg Plate with Fresh Veggies & Cream Cheese, a delightful way to kick start your day or enjoy a nutritious snack. This dish features protein-packed boiled eggs paired with fresh, colorful vegetables and creamy cheese, offering a beautiful presentation that’s as tasty as it is visually appealing. In just 15 minutes, you can create a satisfying meal perfect for breakfast, brunch, or a light lunch. With its variety of textures and flavors, this plate will keep you coming back for more!
- 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 and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot of water. Bring to a boil over medium heat and cook for 8-10 minutes. Cool under cold running water before peeling and slicing in half.
- 2. Prepare the vegetables: Wash cucumber and cherry tomatoes; cut cucumber into sticks and halve the tomatoes.
- 3. Assemble the plate: Arrange halved boiled eggs on one side, add cucumbers and tomatoes, scatter olives, and place dollops of cream cheese next to the veggies.
- 4. Season & serve: Sprinkle salt and pepper over everything to taste. Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 330
- Sugar: 3g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 370mg