Oregano Egg and Olive Box

• 150 g (3 large eggs) — Large whole eggs, raw
• 25 g — Pitted black olives
• 80 g, cut into spears — Cucumber with peel
• 70 g — Raw cherry tomatoes
• 30 g (2 tbsp) — Plain nonfat Greek yogurt
• 5 g (1 tsp) — Fresh lemon juice
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Fine salt
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Boil the eggsBring a saucepan of water to a gentle boil, lower in the eggs.Look for: This cooking stage is complete and the food is ready for the next action.
2. 2Cook for 8 minutesCook for 8 minutes, then transfer immediately to ice water for 3 minutes.8 minLook for: Whites are fully set and yolks are jammy rather than liquid.Safety: Lower eggs with a spoon to avoid splashing and cool them promptly. For pregnant people, older adults, young children, or anyone with a weakened immune system, cook 10 minutes until both whites and yolks are firm and reach 160°F.
3. 3Measure ingredients: Peel and seasonMeasure eggs, oregano, salt, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Peel and seasonPeel the cooled eggs, halve them, and season the cut faces evenly with oregano, salt, and black pepper.2 minLook for: Egg halves are cleanly peeled and each yolk carries visible oregano specks.Safety: Discard any egg cracked before cooking and use a clean knife after peeling.
5. 5Pack the snack boxStir lemon juice into yogurt, place it in a lidded cup.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Arrange eggsArrange eggs, olives, cucumber, and tomatoes in separate dry compartments.1 minLook for: Cold ingredients are neatly separated and the cucumber remains crisp and dry.Safety: Keep the packed eggs at 40°F or below with a cold source.