Savory Yogurt and Egg Breakfast Salad

An egg-topped salad, for breakfast, lunch, or dinner
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
487
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup Greek yogurt
  • 1 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
12g
17%
Sugar
23g
26%
Saturated Fat
9g
38%
Cholesterol
8mg
3%
Carbohydrate, by difference
70g
54%
Protein
25g
54%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
390mg
39%
Choline, total
42mg
10%
Fiber, total dietary
4g
16%
Folate, total
120µg
30%
Iron, Fe
3mg
17%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
307mg
44%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
364mg
24%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
198g
7%
Zinc, Zn
2mg
25%

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.