Soft-Boiled Eggs with Cucumber, Feta & Olive Oil Salad

Instructions

1. 1Fill a small saucepan with water and bring it to a rolling boil over high heat, which should take about 3-4 minutes depending on your stove.
2. 2While the water heats, slice the cucumber into thin rounds or half-moons and arrange them evenly on a serving plate as the base of the salad.
3. 3Crumble the feta cheese over the cucumber slices and scatter the olives evenly across the plate for a balanced distribution of flavors.
4. 4Once the water is boiling, gently lower the eggs into the saucepan using a spoon to prevent cracking, and set a timer for exactly 6 minutes to achieve a jammy yolk; maintain a gentle boil over medium-high heat.
5. 5After 6 minutes, use a slotted spoon to transfer the eggs immediately to a bowl of cold water for 1 minute to stop the cooking process, then gently peel them under running water if needed until the shells are fully removed.
6. 6Halve the peeled eggs lengthwise and place them on top of the prepared cucumber salad, ensuring they are evenly spaced for an appealing look.
7. 7Drizzle the olive oil over the entire dish, focusing on the eggs and cucumber, then sprinkle dried oregano, a pinch of salt, and freshly ground black pepper to enhance the flavors.

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