Why You’ll Love This Mediterranean Breakfast Bowl
When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.
Reasons you’ll love it too:
- Quick & easy: Done in 10 minutes
- High in protein and fiber: Keeps you full longer!
- Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
- Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
- Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures
Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.
Ingredients You’ll Need
- Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
- White vinegar: Helps the eggs hold together while poaching.
- Mini cucumber: Crisp and refreshing.
- Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
- Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
- Lemon juice: Brightens up the dish and ties the salad together.
- Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
- Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
- Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.
How to Make this Quick Mediterranean Breakfast Bowl
Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.
Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.
Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.
Tested Tips & Tricks
- Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
- Use a vortex: Swirling water keeps the whites tight around the yolk.
- Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
- Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.
Variations & Swaps
- Swap the hummus: Try tzatziki, greek yogurt, or labneh.
- Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
- Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!
This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.
More High-Protein Breakfast Recipes
Mediterranean Breakfast Bowl
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Ingredients
- 2 Happy Egg Free Range eggs
- 2 teaspoons white vinegar
- 1 mini cucumber sliced
- 1/2 avocado peeled and diced
- 1/3 cup cherry tomatoes halved
- 1 teaspoon lemon juice
- 1 teaspoon sumac
- Kosher salt and pepper to taste
- 2 Tablespoons finely chopped parsley plus more for topping
- 1/4 cup hummus homemade or storebought
- Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey
Instructions
- Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
- Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
- Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.1/4 cup hummus
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.
Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.
Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!
Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!
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