Go Back

Protein Breakfast Plate

A vibrant and protein-packed breakfast featuring soft-boiled eggs, fresh vegetables, and whole grain toast, perfect for a nutritious start to your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces soft-boiled eggs Boil for 6-7 minutes for a jammy yolk.
  • 1 cucumber cucumber, sliced Choose firm cucumbers.
  • 1 cup cherry tomatoes, halved Opt for heirloom for sweeter flavor.
  • 1 medium carrot, sliced Thinly sliced for better texture.
  • 1/2 cup black olives
  • 2 slices whole grain bread Toast to golden brown.
  • 1/4 cup feta cheese, crumbled Substitute with vegan cheese for dairy-free.
  • 1 cup mixed greens Ensure freshness.
  • 1 tbsp olive oil Consider infusing with garlic for added flavor.
  • 1 pinch salt Use cautiously to maintain balance.
  • 1 pinch black pepper
  • 1 tsp oregano

Method
 

Preparation
  1. Boil the eggs for 6-7 minutes to achieve a soft center, then place in ice water to stop cooking.
  2. While the eggs cool, slice the cucumber, carrots, and cherry tomatoes thinly.
  3. Toast the whole grain bread until golden brown and crispy.
Assembly
  1. Arrange the soft-boiled eggs on one side of the plate and the sliced veggies, olives, and greens on the other side.
  2. Drizzle olive oil over the veggies and sprinkle with salt, pepper, and oregano.

Notes

Serve alongside fruit salad or a smoothie for a complete breakfast. Store in an airtight container for up to 3 days in the fridge.