Fresh, nourishing, and packed with Mediterranean flavor—this Mediterranean Avocado & Egg Plate is perfect for breakfast, brunch, or a light dinner.
🥑🍳 Mediterranean Avocado & Egg Plate
Ingredients (serves 1–2):
- 2–4 eggs (soft-boiled, poached, or fried)
- 1 ripe avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, sliced
- 2 tablespoons feta cheese, crumbled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- Salt & freshly ground black pepper
- ½ teaspoon za’atar or oregano
- Pinch of red pepper flakes (optional)
Optional additions:
- Kalamata olives
- Hummus or labneh
- Toasted pita or crusty bread
Instructions
- Cook the eggs
- Soft-boil (6½ minutes), poach, or fry sunny-side up—keep the yolks runny.
- Prepare the plate
- Arrange avocado, tomatoes, cucumber, and olives (if using) on a plate.
- Season
- Drizzle olive oil and lemon juice over vegetables.
- Sprinkle with salt, pepper, and za’atar.
- Assemble
- Add eggs to the plate.
- Finish with feta and red pepper flakes.
- Serve
- Pair with warm pita or sourdough to scoop everything up.
🔥 Chef Tips
- Mash half the avocado with lemon and salt for a creamy base.
- Add a spoon of harissa or chili oil for heat.
- Finish with fresh herbs like parsley, dill, or mint.
If you’d like, I can turn this into:
• A protein-packed gym plate
• A brunch board for guests
• A meal-prep version
Just tell me 🥗
