Description
A simple and healthy soft-boiled egg salad with cucumber and tomato, perfect for a high-protein breakfast or clean eating lunch.
Ingredients
Scale
- 3 large eggs
- 1 medium cucumber, thinly sliced
- 1 large tomato, sliced
- Fresh parsley or cilantro, chopped
- Salt, to taste
- Black pepper, to taste
- Sesame seeds or everything bagel seasoning (optional)
Instructions
- Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6–7 minutes for soft-boiled centers.
- Transfer eggs to an ice bath for 2 minutes, then peel and slice in half.
- Arrange cucumber slices and tomato slices in a bowl or plate.
- Add sliced eggs on top.
- Sprinkle with salt, black pepper, herbs, and optional sesame seasoning.
- Serve immediately while eggs are slightly warm.
Notes
- Adjust cooking time for firmer or softer eggs.
- Use fresh herbs for the best flavor.
- Add a drizzle of olive oil for extra richness.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 370mg
Keywords: soft boiled egg salad, cucumber tomato salad, high protein breakfast, clean eating lunch, low carb egg recipe, simple healthy meals