Savory Mediterranean Yogurt & Seeded Cereal Bowl with Soft-Boiled Egg

by Thomas Hoegh-8 September 2026Medium

Savory Mediterranean Yogurt & Seeded Cereal Bowl with Soft-Boiled Egg

Servings1

A savoury Mediterranean twist on yogurt and cereal: thick Greek yogurt topped with a warm, olive-oil-toasted seed-and-nut “cereal,” cherry tomatoes, olives, herbs, and a soft-boiled egg. High in protein, low in sugar and carbs, and completely seed-oil free.

Method

0
Bring a small pot of water to a gentle boil. Carefully add the egg and cook for 6 to 7 minutes for a soft-boiled center. Transfer the egg to a bowl of cold water to stop cooking, then set aside.
1
While the egg cooks, roughly chop the walnuts and almonds. Keep the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, ground flaxseed, and rolled oats ready.
2
Heat the extra virgin olive oil in a small skillet over medium-low heat. Add walnuts, almonds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, ground flaxseed, and rolled oats.
3
Toast the mixture for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Season with a pinch of sea salt, black pepper, smoked paprika, and dried oregano. Remove from heat and let cool slightly; this is your savoury seed-and-nut cereal.
4
Halve the cherry tomatoes and dice the cucumber and red onion. Pit and slice the Kalamata olives. Finely chop the fresh parsley and fresh mint.
5
In a serving bowl, spread the Greek yogurt into a thick layer. Drizzle with lemon juice and sprinkle a small pinch of sea salt and black pepper over the yogurt.
6
Scatter the toasted seed-and-nut cereal over one side of the yogurt. Arrange cherry tomatoes, cucumber, red onion, and olives on the other side. Top with chopped parsley and mint.
7
Gently peel the soft-boiled egg, slice it in half, and place it on top of the bowl. Season the egg with a little more sea salt, black pepper, and smoked paprika if desired.
8
Serve immediately, and drink a glass of water alongside to support hydration.