22/09/2025
Mediterranean Breakfast Plate with Eggs, Veggies & Feta Toastπ³π₯
A nourishing, savory morning spread featuring vibrant veggies, soft-boiled eggs, briny olives, and crunchy toast topped with crumbled feta. Balanced and beautiful!
ππ§π π«πππ’ππ§ππ¬:
2 boiled eggs, halved
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced (crinkle-cut for visual appeal)
1/4 cup black olives
1/2 carrot, sliced
2 slices whole grain or rye bread, toasted
2 tbsp crumbled feta cheese
Small handful of fresh greens (arugula, purslane, or spinach)
Salt, black pepper, and oregano to taste
Optional: flax seeds or sesame seeds for garnish
ππ’π«ππππ’π¨π§π¬:
1οΈβ£ Boil the Eggs:
Place eggs in a pot of water. Bring to a boil, then reduce heat and simmer for 8β9 minutes. Cool in cold water, peel, and halve.
2οΈβ£ Toast the Bread:
Toast bread slices and top with crumbled feta.
3οΈβ£ Prepare Veggies:
Slice cucumber (crinkle cut if desired), carrots, and tomatoes. Arrange neatly on the plate with black olives and greens.
4οΈβ£ Season & Serve:
Sprinkle salt, black pepper, and oregano over tomatoes, eggs, and cucumbers. Optionally garnish with seeds for extra crunch and nutrients.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 1
Calories: ~400β500 kcal
