Egg and Olive Mezze Plate with Cucumber
A bright, no-cook Mediterranean mezze plate of jammy soft-boiled eggs, briny olives, crisp cucumber and cherry tomatoes drizzled with olive oil. The eggs make this an easy, selenium-rich lunch that comes together in minutes.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 1
Ingredients
- 3wholelarge eggs
- 12gmixed olives (about 10-12), pitted
- 100gcucumber, cut into spears
- 100gcherry tomatoes, halved
- 1tbspextra-virgin olive oil
- 0.5wholelemon, for a squeeze of juice
- 1pinchdried oregano
- 1pinchflaky sea salt
- 1pinchfreshly ground black pepper
Instructions
- 01
Bring a small pot of water to a gentle boil. Lower the eggs in carefully with a spoon and cook for 7 minutes for jammy yolks (8 minutes for firmer).
- 02
While the eggs cook, fill a bowl with cold water and ice. Cut the cucumber into spears and halve the cherry tomatoes.
- 03
Transfer the cooked eggs to the ice water and let sit for 2 minutes, then peel and slice each in half.
- 04
Arrange the egg halves, olives, cucumber spears and cherry tomatoes on a plate in separate little piles.
- 05
Drizzle everything with the olive oil and a squeeze of lemon. Scatter over the oregano, flaky salt and black pepper, and serve.
Nutrition (per serving)
- Calories
- 380kcal
- Protein
- 19g
- Carbs
- 10g
- Fat
- 27g
- Fiber
- 3g
- Selenium
- 45mcg
- Zinc
- 1.8mg
- Iron
- 3mg
- B12
- 1.8mcg
- Iodine
- 72mcg
- Sodium
- 450mg
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