Healthy Mediterranean Breakfast
A super easy, healthy, delicious, high protein, low carb breakfast with plenty of healthy fats
Servings 1
Ingredients
This isn't really a recipe as much as an ingredient list with serving instructions. You can pick and choose the amounts and substitute as desired.
- desired amount of soft boiled eggs (instructions below)
- Persian cucumber, use a potato peeler to make thin strips (no need to peel a Persian cuke)
- a few olives (if you like strong and salty use Kamalata, if you like mild, use Castelveltrano)
- red pickled onions
- sliced roma tomato
- Greek Feta cut into small cubes
- Greek yogurt, any flavor, I use plain (you can drizzle with a little honey if desired)
- desired amount of herb lettuce mix
- Olive oil
- Lemon Juice
- sea salt and pepper
- ½ slice of sourdough bread
- fig jam or butter (for toast)
Instructions
- Make eggs: Set a pot of water on the cooktop on high heat. You'll want water deep enough to cover eggs by at least an inch. Bring to a rolling boil. Turn heat down to barely a simmer. Use a spoon to gently add eggs to water. Bring back up to a light simmer and cook for seven minutes. Place a bowl of ice in sink. When eggs have cooked for seven minutes fill the ice bowl with cold water and use the spoon to place the eggs in the ice bath. Leave them in for two minutes. Peel and cut in half. While eggs cook, prepare the rest of the ingredients.
- While eggs cook, use a potato peeler to shave Persian cucumber, add to plate. Add olives, cubed Greek Feta, pickled onions, sliced tomatoes, Greek yogurt and lettuce (preferably herb mix). Drizzle greens, cukes, tomato, and feta with a little olive oil. Squeeze a little lemon over lettuce and cucumbers. Sprinkle everything with some sea salt and pepper, to taste.
- Toast sourdough, top with butter, fig spread or olive oil. Add to plate. Add eggs and serve!