Instructions
Step 1. Bring a small saucepan of water to a boil and carefully add the eggs.
Step 2. Cook the eggs for 7–8 minutes for jammy centers or 10 minutes for fully hard-boiled eggs.
Step 3. Transfer the eggs to an ice bath and allow them to cool for 5 minutes before peeling.
Step 4. Slice the eggs in half and set aside.
Step 5. Slice the avocado and drizzle it with lemon juice to help prevent browning.
Step 6. Slice the tomatoes into thick rounds and arrange them on a serving plate.
Step 7. Place the avocado slices, olives, feta cubes, and eggs around the tomatoes.
Step 8. Drizzle the entire plate with extra-virgin olive oil.
Step 9. Sprinkle with oregano, parsley, black pepper, and sea salt.
Step 10. Garnish with red pepper flakes and fresh herbs if desired.
Step 11. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover eggs, olives, tomatoes, and feta in separate airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh before serving to maintain its texture and color.
Hard-boiled eggs can be stored in their shells in the refrigerator for up to 1 week.
This dish is intended to be served cold or at room temperature and does not require reheating.
If preparing ahead, assemble the plate just before serving and drizzle with olive oil at the last moment for the freshest flavor.
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