Begin by placing the three eggs in a medium pot and cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a gentle boil over medium heat. Once boiling, reduce the heat slightly and simmer for 8-10 minutes, depending on your preferred yolk firmness. After the time is up, transfer the eggs to a bowl of ice water to cool and make peeling easier.

While the eggs cool, grab your cucumbers and cherry tomatoes. Cut the cucumber into sticks about 3-4 inches long for a satisfying crunch, and slice the cherry tomatoes in half to reveal their juicy sweetness. Arrange the freshly cut veggies on a large serving plate, creating a colorful backdrop for your Mediterranean Egg Plate with Fresh Veggies & Cream Cheese.

Next, open your jar of green olives and slice them into rounds. The briny flavor of the olives will add a delightful contrast to the creamy cheese and fresh vegetables. Scatter the sliced olives over the prepared veggies on your plate, enhancing both flavor and visual appeal.

Once the eggs are cool, gently peel the shells under the running water for easier removal. Slice the boiled eggs in half and place them atop the vibrant array of cucumber sticks and tomatoes on your serving plate. For a finishing touch, add a dollop of cream cheese or labneh between the egg halves.

To bring all the flavors together in your Mediterranean Egg Plate with Fresh Veggies & Cream Cheese, sprinkle salt and freshly cracked pepper over the assembled plate.

Once seasoned, this beautiful Mediterranean Egg Plate is ready to serve! It can be enjoyed right away as a quick breakfast or a healthy snack.