Simple, clean, and oh-so-satisfying β this plate delivers the goods with soft-boiled eggs, creamy baby potatoes, and crunchy veggies all dressed in a shower of cracked black pepper. Great for breakfast, lunch, or that post-workout power-up
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3β4 eggs
1 cup baby potatoes, peeled (or unpeeled if you like that rustic vibe)
1/2 cup cucumber, sliced
1 medium tomato, sliced
1 cup green leaf lettuce or butter lettuce
Salt and freshly cracked black pepper, to taste
Optional: olive oil drizzle, vinegar or lemon juice splash
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Boil the Potatoes
Add peeled baby potatoes to a pot of salted water. Bring to a boil and cook for 12β15 minutes until fork-tender. Drain and set aside.
Soft or Medium-Boil the Eggs
Place eggs in a pot of boiling water.
For soft-boiled (jammy yolks): 6β7 minutes
For medium-boiled: 8β9 minutes
Transfer eggs to cold water right after boiling to stop the cooking, then peel and slice in half.
Prep the Veggies
Slice cucumbers and tomatoes. Rinse and pat dry your lettuce leaves.
Assemble the Plate
On a large plate, arrange lettuce as a base. Layer on the potatoes, sliced cucumbers, tomatoes, and halved boiled eggs. Sprinkle generously with cracked black pepper and a pinch of salt. Drizzle with olive oil or lemon juice if you’re feelinβ extra.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Kcal: ~350 kcal per serving
Servings: 1β2