Mediterranean Avocado, Egg & Cheese Power Plate 

A hearty Mediterranean-style breakfast plate stacked with creamy avocado, seasoned eggs, juicy tomatoes, briny olives, and plenty of cheese. Fresh, filling, and packed with protein and healthy fats—this bad boy will keep you going!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 ripe avocado

3 large eggs

2 medium ripe tomatoes

3 oz (85 g) firm white cheese, such as provolone or mozzarella

½ cup mixed green and Kalamata olives

1 tsp extra-virgin olive oil

½ tsp dried oregano

¼ tsp freshly ground black pepper

Pinch of flaky sea salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Cook the eggs: Place the eggs in gently boiling water and cook for 8–9 minutes for firm whites and creamy golden yolks. Cool, peel, and cut each egg in half.

Fan out the avocado: Peel and halve the avocado, remove the pit, and cut one half into thin slices. Gently fan the slices together along one side of the plate. Sprinkle with salt, pepper, and oregano.

Slice those tomatoes: Cut the tomatoes into thick rounds and overlap them along the opposite side of the plate. Drizzle with a touch of olive oil and sprinkle with oregano.

Add the olives: Pile the green and dark Kalamata olives between the avocado and tomatoes for that salty Mediterranean kick.

Load up the cheese: Cut the cheese into thick rectangular strips and stack them loosely along the lower-right side.

Finish it up: Arrange the egg halves across the lower-left and center of the plate. Sprinkle oregano and black pepper over the eggs and cheese, add a tiny pinch of flaky salt, and dig in!

Prep Time: 10 minutes | Cooking Time: 9 minutes | Total Time: 19 minutes

Kcal: ~690 per serving | Servings: 1