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–+ servings

Easy Light Veggie & Egg Plate with Boiled Potatoes

Rose
A fresh and nourishing Mediterranean-inspired plate featuring tender boiled potatoes, perfectly cooked eggs, and a colorful mix of vegetables finished with olive oil, lemon, and herbs. Light yet satisfying, this simple meal works for breakfast, brunch, lunch, or an easy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dinner, Lunch
Cuisine Mediterranean
Servings 2 plates
Calories 420 kcal

Equipment

  • large pot For boiling potatoes
  • small saucepan For cooking eggs
  • colander For draining potatoes and vegetables
  • knife
  • cutting board

Ingredients
  

  • 450 g small potatoes (baby or Yukon gold)
  • salt, for boiling and seasoning
  • 4 large eggs
  • 1 cup green vegetables (green beans, broccoli, or zucchini)
  • 1 cup leafy greens (spinach or arugula)
  • 1 cup fresh vegetables (cherry tomatoes, cucumbers, or bell peppers)
  • 3 tbsp extra virgin olive oil
  • fresh lemon juice, to taste
  • black pepper, to taste
  • fresh herbs (parsley, dill, chives, or basil)

Instructions
 

  • Wash the potatoes and cut any large ones in half. Place them in a pot, cover with cold salted water, bring to a boil, then simmer for 12–15 minutes until tender. Drain, let steam dry briefly, and toss with a little olive oil and salt.
  • Bring a saucepan of water to a gentle boil and carefully add the eggs. Cook 6½–7 minutes for soft-boiled, 8 minutes for medium, or 9–10 minutes for hard-boiled. Transfer to cold water, peel, and set aside.
  • Blanch firm vegetables like green beans or broccoli in boiling water for 2–3 minutes until just tender, then drain and season lightly. Leave leafy greens raw or lightly wilt them, and keep fresh vegetables uncooked.
  • Arrange the warm potatoes on a plate, add the vegetables in sections, and top with halved eggs. Drizzle with olive oil, squeeze over lemon juice, season with salt and pepper, and finish with fresh herbs. Serve immediately.

Notes

This recipe is highly flexible. Swap vegetables based on season, adjust egg doneness to preference, or add legumes like chickpeas or lentils for extra protein. For best flavor, assemble just before serving and finish with fresh herbs and lemon juice.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 380mgPotassium: 980mgFiber: 7gSugar: 6gVitamin A: 4200IUVitamin C: 35mgCalcium: 120mgIron: 4.2mg
Keyword boiled potatoes and eggs, healthy potato recipe, light vegetarian meal, veggie egg plate
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