Mediterranean Egg & Yoghurt Breakfast Bowl

by Merete Hogh-3 September 2026Easy

Mediterranean Egg & Yoghurt Breakfast Bowl

Servings1

A light, fresh Mediterranean-style breakfast bowl with creamy yoghurt, sautéed spinach, and pan-seared fish, topped with a soft-boiled egg. High-protein, low-carb, and simple to prepare.

Method

0
Bring a small pot of water to a gentle boil. Add the egg and cook for 7 minutes for soft-boiled. Transfer to cold water to cool, then set aside.
1
Pat the fish fillet dry and season with salt, black pepper, garlic powder, and paprika on both sides.
2
Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add the fish and cook for 3 to 4 minutes per side until opaque and flaky. Drizzle with lemon juice, remove from the pan, and let rest.
3
In the same pan, add 1 tsp olive oil and the baby spinach. Sauté for 1 to 2 minutes until just wilted, then season lightly with salt and pepper. Remove from heat.
4
Finely chop the parsley and dill. Cut the cucumber and cherry tomatoes into small pieces.
5
Add the Greek yoghurt to a bowl and stir in the chopped parsley, dill, and a pinch of salt.
6
Peel the soft-boiled egg and cut it in half.
7
Assemble the bowl: spread the herbed yoghurt as a base, arrange the sautéed spinach on one side, flake the cooked fish into bite-sized pieces over the yoghurt, add the cucumber and tomatoes, and place the egg halves on top.
8
Sprinkle with a pinch of paprika and an extra drizzle of olive oil if desired. Serve immediately.