• 2 hard boiled eggs, peeled and cut into quarters

  • 1 lebanese cucumber, peeled, de-seeded and diced

  • 2 thick slices of wholegrain bread, toasted

  • 160g reduced fat ricotta cheese

  • 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)

  • Pepper


  • 1.

    Tear the bread into bite size pieces and place into the oven or under

  • 2.

    The grill until toasted and slightly crunchy, turning occasionally.

  • 3.

    Stir the herbs into the ricotta, season with pepper to taste.

  • 4.

    Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.

  • Cooking tips::

  • 1.

    Replace cucumber with tomato or add diced ham.

  • 2.

    Place a room temperature egg into a small saucepan and cover with cold water

  • 3.

    Place a lid on the saucepan and bring the water to a boil over high heat

  • 4.

    Once boiling, reduce the heat to medium and gently boil, uncovered and stirring, for 8 minutes

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 152kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 11g
  • Sugar 2g
  • Sodium 133mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more tips on how to boil your perfect yolk, call the Boil an Egg hotline on 1800 800 024 and follow the prompts

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