Ingredients:

  • 1 cup (245g) plain non-fat Greek yogurt
  • 1 tsp (5ml) extra virgin olive oil
  • ½ tsp (2.5ml) lemon juice
  • 1 pinch (0.5g) sea salt
  • 1 large egg
  • ¼ cup (30g) English cucumber, diced
  • ¼ cup (60g) cherry tomatoes, halved
  • 1 tbsp (15g) Kalamata olives, sliced
  • 1 tbsp (15g) feta cheese, crumbled
  • 1 tsp (5ml) everything bagel seasoning
  • 1 tsp (5ml) fresh dill, chopped

Instructions:

  1. Bring a small pot of water to a simmer. Gently lower the egg into the water and cook for exactly 6.5 minutes for a jammy yolk. Immediately plunge the egg into an ice bath to stop the cooking process, peel, and slice in half.
  2. In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and salt until the mixture is velvety and smooth. Spread this evenly across the bottom of the bowl.
  3. Arrange the diced cucumbers, cherry tomatoes, and sliced olives in small clusters atop the yogurt.
  4. Place the halved eggs in the center of the bowl, ensuring the golden yolks are visible.
  5. Sprinkle the crumbled feta and everything bagel seasoning over the entire bowl. Garnish with fresh dill for a bright, herbaceous finish.