Soft-boiled eggs, sliced avocado, cherry tomatoes, and cucumber arranged on a plate with flaky salt and a drizzle of olive oil. It's mostly plant-based with just enough egg to round it out, the kind of snack that works whether the rest of your week is meat-heavy or not.
Ingredients
- 4 eggs
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1 tbsp olive oil
- Flaky salt and cracked pepper to taste
- Fresh dill or chives to garnish
Instructions
- Bring a pot of water to a boil. Gently lower in eggs and cook for 7 minutes for soft-set yolks, or 9 minutes for firmer yolks.
- Transfer eggs to an ice bath for 2 minutes, then peel and halve.
- Arrange eggs, avocado, cherry tomatoes, and cucumber on a plate.
- Drizzle everything with olive oil and season with flaky salt and pepper.
- Garnish with fresh dill or chives.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 24g |
| Total carbohydrates | 12g |
| Dietary fiber | 7g |
| Protein | 14g |
| Sodium | 180mg |
Why This Is Good for Your Gut
Avocado brings soluble fiber and monounsaturated fat that support a healthy gut lining, and pairing it with eggs rather than a larger portion of meat keeps this plate mostly plant-based while still delivering real protein. Cucumber and tomato add water content and additional fiber without heaviness, making this an easy, balanced snack that fits a flexitarian pattern of eating light on animal protein without cutting it out entirely.
A plate that takes ten minutes and covers most of your bases at once.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
