Avocado & Soft-Boiled Egg Breakfast Plate with Feta, Olives & Veggies
Start your day with a vibrant and nutritious Avocado & Soft-Boiled Egg Breakfast Plate with Feta, Olives & Veggies. This delightful dish combines creamy avocado, perfectly soft-boiled eggs, and a colorful medley of fresh vegetables, creating an energizing meal that’s not just pleasing to the eyes but also rich in essential nutrients.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Boiling/Assembly
- Cuisine: Mediterranean
Ingredients
Scale
- 2 soft-boiled eggs
- 1 ripe avocado, sliced
- 45 cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 45 green olives
- 34 small cubes of feta cheese
- Salt and freshly cracked black pepper
- Optional: red chili flakes, olive oil drizzle
Instructions
- Boil the Eggs: Fill a saucepan with water and bring it to a boil. Gently add the eggs and cook for 6-7 minutes for a jammy yolk. Cool under cold water before peeling and halving.
- Prep the Veggies: While the eggs boil, slice the avocado and cucumber, and halve the cherry tomatoes.
- Assemble the Plate: Arrange avocado slices alongside halved soft-boiled eggs on a plate. Add feta cubes, olives, cucumber slices, and cherry tomato halves.
- Season & Serve: Sprinkle with salt and pepper. Add red chili flakes and olive oil if desired.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 370mg