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Breakfast Salad with Egg and Feta
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Source: https://recipheon.com/en/recipes/breakfast/breakfast-salad-with-egg-and-feta
About this recipe
This egg and feta breakfast salad is light yet satisfying enough for breakfast or a quick lunch. Eggs provide a substantial base, feta brings salty, assertive flavor, and tomato, cucumber, and lettuce add freshness and crunch. Assemble the salad just before serving so the vegetables stay crisp and do not release too much liquid. Leave the feta in larger crumbles so its flavor comes through in every serving rather than breaking down into a sauce. Toss and serve immediately as a light meal on its own.
Ingredients
2 eggs
40 g feta cheese
1 tomato
1 cucumber
a handful of lettuce
1 teaspoon olive oil
salt and pepper, to taste
Steps
Put the eggs in a saucepan, cover with water and bring to a boil. Simmer gently for about 10 minutes from boiling, then cool in cold water, peel and cut into quarters. Wash the vegetables; dry the lettuce and cut the tomato and cucumber into bite-sized pieces.
Arrange the lettuce in a bowl and add the tomato, cucumber, eggs and feta crumbled into larger pieces. Do not mash the cheese or yolks.
Season with salt and pepper and drizzle with olive oil just before serving. Start with a small amount of salt, as feta is already salty.
Gently combine and serve immediately, before the salt draws too much juice out of the vegetables.
Estimated nutrition
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3 ratings
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