3x15BreakfastBoil12 min
Soft-Boiled Eggs with Yogurt Sauce and Cucumber
A light protein breakfast with tender eggs, creamy yogurt sauce, and fresh cucumber. Quick to make and ideal for a calm morning meal.
3 main products
Eggs - 2 pcs2% Greek yogurt - 80 gCucumber - 120 g
Allowed extras
Salt, Black pepper, Water
196 kcalP: 19F: 10C: 6
Cooking
- 1Place a small pot of water on the stove and bring it to a gentle simmer.
- 2Carefully lower the eggs into the water and cook for 6–7 minutes so the yolk stays soft.
- 3While the eggs are cooking, slice the cucumber into thin rounds or half-moons.
- 4In a bowl, mix the Greek yogurt with a pinch of salt and black pepper.
- 5Transfer the cooked eggs to cold water for 30 seconds, then peel them.
- 6Arrange the cucumber on a plate, add the eggs on top, and spoon over the yogurt sauce.
- 7Serve immediately while the eggs are still warm.
Menu type
Moderate calorie