Mediterranean Yoghurt Egg Bowl

1. 1Fill a small saucepan with water, bring to a gentle boil over medium-high heat, and carefully lower in the eggs using a spoon.
2. 2Boil the eggs for 7 minutes for a just-set yolk, then transfer them to a bowl of cold water for 2 minutes to stop the cooking and make them easier to peel.
3. 3While the eggs cool, spoon the Greek yoghurt into a serving bowl and stir the cottage cheese through it until evenly combined.
4. 4Mash the avocado in a small bowl with the lemon juice, a pinch of salt and black pepper until mostly smooth with a few small chunks.
5. 5Peel the cooled eggs and slice each one in half.
6. 6Spoon the mashed avocado over the yoghurt and cottage cheese mixture, then arrange the egg halves on top.
7. 7Drizzle the olive oil over the bowl and sprinkle with the pumpkin seeds and oregano.
8. 8Serve immediately with the rye crispbreads on the side for dipping or scooping.

Get the full Frittu experience: scan your fridge and get personalised recipes in under 60 seconds.

Recipe by Frittu · How our recipes work

Report this recipe

Built by