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Fast and tasty
Simple salad with egg and cheese

Simple Egg and Cheese Salad

Bright, light, and made from everyday ingredients! This simple, tasty cheese and egg salad is great for breakfast. It has everything you need: a satisfying egg, mild cheese, juicy tomatoes, and crisp corn. It comes together quickly and easily—even a kid can make it.

Maria

Recipe author

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Composition / ingredients

Servings:

Tomatoes

150

Hard cheese

100

Corn (canned)

100

Eggs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 50 % 15 g

Carbohydrates 20 % 6 g

196 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 20 min

Step 1:

How do you make a simple egg and cheese salad? Easy as pie! Start by getting the ingredients ready. Use any tomatoes—it won't change the flavor; I used cherry tomatoes because they look prettier in the salad. Any cheese works, too—I used a plain mild cheese. You could also use a soft farmer's cheese, processed cheese, goat cheese, feta, or fresh mozzarella. Feel free to add to or swap out the vegetables to taste.
Step 2:

Wash the cherry tomatoes and cut them in half. If you're using regular tomatoes, cut them into wedges. Choose tomatoes that are juicy but firm—soft ones don't hold their shape and will turn to mush as you cut and toss them, ruining the look of the dish.
Step 3:

Soft-boil the egg (2–3 minutes) or medium-boil it (5–6 minutes), then cool, peel, and cut into wedges or rounds. You can hard-boil it, but it's tastier with a soft yolk.
Step 4:

Grate the cheese on a coarse or medium grater. Any cheese works here—hard, semi-hard, or soft like mozzarella. The main thing is that it tastes good, is good quality with no milk-fat substitutes, and melts well.
Step 5:

Drain the canned corn and pat the kernels dry.
Step 6:

In a salad bowl, combine the tomatoes, grated cheese, and corn. Mix everything thoroughly.
Step 7:

Spoon the salad onto a platter and arrange the soft-boiled egg quarters around it.
Step 8:

Pipe a crosshatch of mayonnaise over the top with a piping bag. Or just combine everything in the bowl, dress with mayonnaise, and toss. Enjoy!

Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
Homemade mayonnaise is the way to go—it's tastier and better for you; look for good homemade mayo recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which cuts the calories.