The Mediterranean Sunshine Plate
This dish focuses on high-quality fats, fiber, and protein to keep you fueled without the mid-morning sugar crash.
Ingredients
• 2 Large Eggs: Soft-boiled (6–7 minutes) for that jammy center.
• Vegetable Base: Handful of cherry tomatoes, half a cucumber (sliced), and a handful of fresh arugula or spinach.
• The Crunch: 2 slices of sourdough or whole-grain toast and a medium carrot, sliced into batons.
• The Savory: A generous serving of Kalamata or mixed dark olives.
• Seasoning: Extra virgin olive oil, sea salt, and freshly cracked black pepper.
Assembly Instructions
1. Prep the Eggs: Bring water to a boil, gently lower the eggs in, and simmer for 6.5 minutes. Immediately transfer to an ice bath. Once cool, peel and slice them in half.
2. Toast & Texture: Lightly toast your bread. While it’s warm, you can rub a halved garlic clove over the surface for extra depth. Slice your carrots into thick sticks for a satisfying crunch.
3. Plate with Intention: Arrange the greens as a bed. Group the tomatoes, cucumbers, and olives in distinct sections to keep the flavors clean.
4. The Finishing Touch: Place the eggs and toast in the center. Drizzle the entire plate with high-quality olive oil and sprinkle the eggs with salt and pepper.