Step 1: Cook the Eggs

Bring a small saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 to 8 minutes if you prefer a jammy center, or 10 to 11 minutes for a fully hard-boiled yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process for 2 to 3 minutes, then peel and slice them in half.

Step 2: Prepare the Vegetables

Wash your tomato thoroughly and slice it into even, uniform pieces. Cut your avocado in half, remove the pit, and gently scoop out one half to slice it into thin, elegant strips.

Step 3: Prepare the Cheese and Olives

Slice the part-skim mozzarella into bite-sized wedges or thick slices. Drain your mixed olives well, ensuring all excess brine is removed so your plate does not become watery.

Step 4: Assemble the Mediterranean Lunch Plate

Grab a large serving plate and arrange the tomato slices on one side. Place the halved eggs next to the tomatoes with the yolks facing up. Fan the avocado slices along the base and tuck in the mozzarella slices and olives to fill the remaining space.

Step 5: Season and Serve

Drizzle the extra virgin olive oil lightly over the entire plate. Sprinkle with dried oregano, black pepper, and a pinch of salt if desired. Finish with fresh herbs and serve immediately.

Pro Tips

• To keep your avocado from browning, add it to the plate last, just seconds before you plan to eat.
• For deeper flavor, lightly toast your dried oregano in a dry pan for 30 seconds before sprinkling it over the plate.
• If you are meal prepping, you can boil the eggs up to 3 days in advance and store them unpeeled in the refrigerator.
• Ensure your mozzarella is chilled until the moment of assembly for the best texture contrast against the warm or room-temperature eggs.