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
Servings: 2
2 eggs
40 g feta cheese
1 tomato
1 cucumber
a handful of lettuce
1 teaspoon olive oil
salt and pepper, to taste
Steps
Hard-boil the eggs, let them cool, and quarter them. Cut the tomato and cucumber into bite-size pieces.
Arrange the lettuce in a bowl, then add the tomato, cucumber, eggs, and crumbled feta, taking care not to crush the delicate ingredients.
Season with salt and pepper and drizzle with the olive oil just before serving so the cucumber and tomato do not release too much juice.
Serve immediately once the eggs are quartered, while the feta remains in larger crumbles and the vegetables are still crisp.
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