Description
A simple and refreshing Mediterranean egg plate featuring boiled eggs paired with fresh cucumber sticks, cherry tomatoes, sliced green olives, and creamy dollops of cream cheese or labneh. Perfect for a light meal or snack, garnished with fresh parsley for added flavor and appeal.
Ingredients
Scale
Eggs
- 3 boiled eggs
Vegetables
- 1 cup cucumber sticks
- 1 cup cherry tomatoes, halved
- 2 tbsp sliced green olives
Dairy
- 2 tbsp cream cheese or labneh
Seasoning and Garnish
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Boil Eggs: Boil the eggs in water for 8-10 minutes until hard boiled. Then cool them under cold running water, peel off the shells carefully, and slice each egg in half lengthwise.
- Prepare Vegetables: Wash and cut the cucumbers into sticks and halve the cherry tomatoes to create fresh, crisp vegetable components for the plate.
- Assemble Plate: On a serving plate, artistically arrange the halved boiled eggs, cucumber sticks, cherry tomatoes, and sliced green olives. Add small dollops of cream cheese or labneh distributed over the plate.
- Season and Garnish: Lightly season the egg plate with salt and freshly ground black pepper according to taste. Finally, sprinkle fresh parsley over the dish for a vibrant look and added freshness before serving.
Notes
- Use labneh as a tangier, traditional Mediterranean alternative to cream cheese if preferred.
- Customize with additional Mediterranean olives or herbs like mint or oregano.
- Serve immediately after assembly for the freshest taste and texture.
- Can be adapted as a light breakfast, snack, or part of a mezze platter.
