Savory Yogurt Bowl with Eggs, Avocado & Cucumber

If you usually think of yogurt as something sweet, this savory yogurt bowl is an easy way to switch things up. Thick Greek yogurt is topped with jammy eggs, creamy avocado, crisp cucumber, juicy tomatoes, herbs, and a drizzle of olive oil for a satisfying breakfast that comes together quickly.

It’s creamy, fresh, filling, and easy to customize with whatever vegetables and toppings you have available.

Why You’ll Love This Savory Yogurt Bowl

• Ready in about 15 minutes
• High in protein
• Fresh, creamy, and satisfying
• Easy to customize
• Made with simple ingredients
• Great for breakfast or brunch
• No complicated cooking required

Ingredients

• 1 cup plain Greek yogurt
• 2 large eggs
• ½ avocado, sliced
• ½ cup cucumber, sliced
• ½ cup cherry tomatoes, halved
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh dill or parsley
• 1 teaspoon sesame seeds
• Pinch of red pepper flakes, optional
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedge, for serving

How to Make a Savory Yogurt Bowl

1. Cook the Eggs

Bring a small saucepan of water to a boil. Carefully add the eggs and cook for about 7 minutes for jammy yolks, or longer if you prefer firmer eggs.

Transfer them to cold water, peel, and slice in half.

2. Prepare the Yogurt

Spoon the Greek yogurt into a wide shallow bowl and spread it naturally with the back of a spoon.

Season lightly with salt and black pepper.

3. Add the Toppings

Arrange the eggs, avocado, cucumber, and cherry tomatoes over the yogurt.

Don’t worry about making everything perfectly symmetrical—a relaxed arrangement works best.

4. Finish the Bowl

Drizzle with extra virgin olive oil and sprinkle with fresh herbs, sesame seeds, black pepper, and red pepper flakes if using.

Serve with a fresh lemon wedge.

Easy Variations

Try adding smoked salmon, chickpeas, roasted vegetables, feta cheese, olives, toasted seeds, sautéed spinach, or leftover grilled chicken.

You can also replace the boiled eggs with poached or fried eggs.

Tips

Use thick Greek yogurt rather than regular yogurt so the bowl holds the toppings well.

Use full-fat or 2% Greek yogurt for a creamier texture. Also, add watery vegetables such as cucumber immediately before serving so the yogurt doesn’t become diluted.

Storage

The yogurt base can be prepared ahead, but this bowl is best assembled shortly before eating.

If meal-prepping, store the yogurt, cooked eggs, vegetables, and avocado separately and assemble when ready to serve.