breakfastvegetarianMediterranean

Soft-Boiled Eggs with Cucumber, Feta & Olive Oil Salad

Name: Soft-Boiled Eggs with Cucumber, Feta & Olive Oil Salad
Total time: 10 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 2 cups water; 0.5 medium cucumber; 40 grams feta cheese; 6 pieces olives; 2 large eggs; 1 tbsp extra virgin olive oil; 0.25 tsp dried oregano; 1 pinch salt; 1 pinch black pepper

A light, Mediterranean-inspired breakfast featuring protein-rich soft-boiled eggs paired with a refreshing cucumber salad topped with feta and olives.

Instructions

Start Boiling Water for Eggs

boiling

Fill a small saucepan with water and bring it to a rolling boil over high heat, which should take about 3-4 minutes depending on your stove.

💡 Use a small saucepan to keep the eggs from bouncing around too much and cracking during boiling.

2 cups water

Prepare Cucumber Salad Base

raw

While the water heats, slice the cucumber into thin rounds or half-moons and arrange them evenly on a serving plate as the base of the salad.

💡 Use a mandoline slicer if you have one for uniform, thin slices that look professional and absorb flavors better.

0.5 medium cucumber

Add Feta and Olives to Salad

raw

Crumble the feta cheese over the cucumber slices and scatter the olives evenly across the plate for a balanced distribution of flavors.

💡 Choose high-quality feta stored in brine for a creamier texture and more authentic taste.

40 grams feta cheese6 pieces olives

Boil the Eggs

boiling

Once the water is boiling, gently lower the eggs into the saucepan using a spoon to prevent cracking, and set a timer for exactly 6 minutes to achieve a jammy yolk; maintain a gentle boil over medium-high heat.

💡 Room temperature eggs are less likely to crack when added to boiling water, so take them out of the fridge 30 minutes prior if possible.

2 large eggs

Cool and Peel Eggs

cooling

After 6 minutes, use a slotted spoon to transfer the eggs immediately to a bowl of cold water for 1 minute to stop the cooking process, then gently peel them under running water if needed until the shells are fully removed.

💡 Tap the eggs lightly on a hard surface to create small cracks before peeling to make the shell come off more easily.

Assemble Eggs on Salad

raw

Halve the peeled eggs lengthwise and place them on top of the prepared cucumber salad, ensuring they are evenly spaced for an appealing look.

💡 Use a sharp knife to cut the eggs cleanly without breaking the yolk for a polished presentation.

Finish with Seasonings and Oil

raw

Drizzle the olive oil over the entire dish, focusing on the eggs and cucumber, then sprinkle dried oregano, a pinch of salt, and freshly ground black pepper to enhance the flavors.

💡 Use a high-quality extra virgin olive oil for its robust flavor and health benefits, as it’s a key component of this dish.

1 tbsp extra virgin olive oil0.3 tsp dried oregano1 pinch salt1 pinch black pepper

Prep Time

5 Min

Cook Time

10 Min

Per Serving

Protein21%

Carbs6%

Fat73%

Glycemic Load

3.4 (Low)

Nutrition Information

PreparedRaw ingredients

Energy386 kcal· 19%

Protein19.2 g· 38%

Carbohydrates5.8 g· 2%

Carbs (absorbed)4.9 g· 2%

Dietary Fiber0.90 g· 4%

Fat30.1 g· 43%

Saturated Fat9.8 g· 49%

Monounsaturated Fat16.2 g· 65%

Polyunsaturated Fat2.4 g· 22%

Trans Fat0.20 g· 10%

Cholesterol385 mg· 128%

Sodium412 mg· 21%

Potassium385 mg· 11%

Calcium185 mg· 19%

Magnesium28 mg· 7%

Phosphorus245 mg· 35%

Iron2.1 mg· 15%

Zinc1.8 mg· 18%

Copper0.12 mg· 12%

Selenium32 µg· 58%

Iodine18 µg· 12%

Vitamin C2.1 mg· 3%

Vitamin A285 µg· 36%

Vitamin D3.2 µg· 16%

Vitamin E3.8 mg· 32%

Vitamin K18 µg· 24%

Vitamin B10.18 mg· 16%

Vitamin B20.42 mg· 30%

Vitamin B60.22 mg· 16%

Vitamin B120.68 µg· 27%

Folate42 µg· 21%

Niacin0.28 mg· 2%

Biotin28 µg· 56%

Pantothenic Acid1.9 mg· 31%

Salt Equivalent1.1 g· 18%

Want to add this to your meal plan?