Mira recipe
Boiled egg with cherry tomatoes, cucumber and pumpkin seeds
A simple savoury snack plate of a boiled egg, cherry tomatoes and cucumber, sprinkled with pumpkin seeds and black pepper.
Preparation: 15 min
Serves2
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Allergens
Eggs
Ingredient-based check only; verify product labels. Not a complete allergen declaration.
Nutrition · Per serving
Based on USDA food-composition data.
- Energy
- 168 kcal
- Protein
- 11.5 g
- Carbohydrates
- 9.1 g
- Fat
- 10.5 g
- Fibre
- 2.4 g
Ingredients
- 110 g Eggs, whole (Raw; 2 medium eggs)
- 200 g Cherry tomatoes (Raw; Halved)
- 200 g Cucumber (Raw; Sliced)
- 20 g Pumpkin seeds (Raw)
- 0.4 g Salt (Ready-to-eat as sold)
- 0.3 g Black pepper, ground (Ready-to-eat as sold)
Method
- Lower the eggs into boiling water and cook for 9–10 minutes. Cool in cold water and peel. [Source step duration: 10 min; Food safety: Boil until both white and yolk are firm.]
- Halve the tomatoes and slice the cucumber.
- Halve the eggs and divide them with the vegetables between two plates. Sprinkle with pumpkin seeds, salt and pepper.
- Allergen declaration (ingredient-based): Eggs
- Storage: Boiled eggs keep in their shells in the fridge for up to 5 days. Cut the vegetables shortly before eating. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.
Why it fits
Eggs provide protein on this snack plate, with tomato and cucumber adding vegetables. Pumpkin seeds bring a crunchy finish.
Educational example recipe, not medical advice. Always check ingredient labels and possible cross-contamination.