A low-effort breakfast plate built from bread, an egg, cheese, crisp vegetables, and whatever good spread is already in the fridge. More assembly than cooking, but balanced enough to carry a busy morning.Serves 1 generously · about 12 minutes
Ingredients
The plate
1 egg
2 slices rustic white or sourdough bread
3–4 slices mild cheese, such as Emmental or Gouda
3 small mozzarella balls
1 tbsp hummus or another savoury spread
A small pat of butter
1 sun-dried tomato
½ small cucumber, cut into chunky batons
4–5 cherry tomatoes
½ small red pepper, roughly chopped
A handful of crisp lettuce
Optional
Freshly ground black pepper
A pinch of flaky salt
Coffee or tea, to serve
Method
Boil the egg. Lower the egg into simmering water and cook for 7–8 minutes for a jammy centre or 9–10 minutes for fully set. Cool briefly under cold water.
Prepare the vegetables. While the egg cooks, rinse the lettuce, cucumber, tomatoes, and pepper. Dry the lettuce, then cut the cucumber and pepper into easy-to-eat pieces.
Build the plate. Arrange the bread, cheeses, hummus, butter, and sun-dried tomato on a large plate. Add the fresh vegetables, keeping the wetter ingredients away from the bread.
Finish. Add the egg whole if you are eating casually, or peel and halve it. Season the egg and vegetables with a little salt and black pepper if you like.
Eat without ceremony. Spread the bread with butter or hummus, add cheese and vegetables as you go, and mix the bites rather than turning it into one formal sandwich.
Notes
Treat this as a pattern. Keep the bread, protein, cheese or spread, and fresh produce; swap the individual ingredients freely.
Use what is open. This is a good way to finish half a cucumber, a few mozzarella balls, or the last spoonful of hummus.
Toast if you want warmth. The plate works cold, but warm toast makes it feel more substantial.
Pack it easily. Boil the egg ahead and keep the bread separate until eating. The rest can share one container.
