50 g A tomato
30 g Feta
20 g Fresh herbs(parsley, dill or cilantro)
2 tsp Olive oil
70 g Cucumber
30 g Arugula or lettuce
Sea salttaste
Peppertaste
Lemon juicetaste
For toast:
1
Boil the egg using the poached (or soft-boiled) method.
2
Finely chop the tomatoes, parsley / cilantro, mix and sprinkle with olive oil, add salt, pepper to taste. We spread on two pieces of bread, greased with feta cheese, on top tomatoes and a poached egg;
For salad:
3
Finely chop the cucumber. Mix with arugula or lettuce, add lemon juice, spices and 1 tsp. olive oil.
CategoryAppetizers, Main CourceCuisineFrenchCooking MethodBoilingDietDiabetic, Kosher, Low Calorie, Low Fat, Vegetarian
Ingredients
50 g A tomato
30 g Feta
20 g Fresh herbs(parsley, dill or cilantro)
2 tsp Olive oil
70 g Cucumber
30 g Arugula or lettuce
Sea salttaste
Peppertaste
Lemon juicetaste
Directions
For toast:
1
Boil the egg using the poached (or soft-boiled) method.
2
Finely chop the tomatoes, parsley / cilantro, mix and sprinkle with olive oil, add salt, pepper to taste. We spread on two pieces of bread, greased with feta cheese, on top tomatoes and a poached egg;
For salad:
3
Finely chop the cucumber. Mix with arugula or lettuce, add lemon juice, spices and 1 tsp. olive oil.