Savory Yogurt and Egg Breakfast Salad

An egg-topped salad, for breakfast, lunch, or dinner
Editor
Cucumber Yogurt Salad

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A savory, yogurt-based salad, with a fried egg and plenty of greens on top makes for a wonderfully satisfying meal.

This recipe is courtesy of Molly Yeh.

1
Servings
373
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  Greek yogurt
  • fried egg
  • 1/2  avocado, diced
  • 1/2  Cup  English cucumber, diced
  • Handful cherry tomatoes, halved
  • 2  Teaspoons  extra-virgin olive oil
  • Sea salt
  • Black pepper
  • Pinch of za’atar
  • Handful chopped fresh herbs and micro greens
  • Toast, spread with butter or olive oil

Directions

Spread the yogurt in a shallow bowl or on a plate. Place the eggs on top and sprinkle on the avocado, cucumber, and tomato. Drizzle everything with olive oil.

Sprinkle salt, pepper, and za’atar on top. Garnish with herbs and micro greens. Serve with toast.

Nutritional Facts

Total Fat
20g
29%
Sugar
26g
29%
Saturated Fat
6g
25%
Cholesterol
26mg
9%
Carbohydrate, by difference
29g
22%
Protein
19g
41%
Vitamin A, RAE
42µg
6%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
261mg
26%
Choline, total
33mg
8%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Magnesium, Mg
29mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
288mg
41%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
527mg
35%
Water
239g
9%
Zinc, Zn
1mg
13%

Yogurt Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Yogurt Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.