Simple Salad with Egg and Cheese
Bright, light in composition, from affordable ingredients! Salad with cheese and egg, simple and tasty, perfect for breakfast. It has everything: filling egg, tender cheese, juicy tomatoes, and crunchy corn. Quick and easy to make - even a child can handle it.
Updated : 18 September, 2025
Easy
About 20 min.
Ingredients
150 grams
Tomato
100 grams
Hard cheese
100 grams
Corn
2
Eggs
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any tomatoes – taste won’t change. I used cherry tomatoes (they look prettier in salad). Cheese can be any: hard, soft, cream, goat cheese, feta, or mozzarella. You can also adjust the vegetables as you like.
Step 2
Wash cherry tomatoes and cut them in half. If using regular tomatoes, slice them into wedges. Choose juicy but firm tomatoes - soft ones lose shape and spoil the look.
Step 3
Boil the egg soft (2-3 minutes) or medium (5-6 minutes). Cool, peel, and cut into wedges or slices. You can also hard-boil, but a slightly runny yolk tastes better.
Step 4
Grate the cheese on a coarse or medium grater. Any cheese works: hard, semi-hard, or soft like mozzarella. The key is that it’s tasty, good quality, and melts well.
Step 5
Drain canned corn and pat the kernels dry.
Step 6
In a salad bowl, mix tomatoes, grated cheese, and corn. Stir thoroughly.
Step 7
Place salad on a plate and arrange quarters of soft-boiled eggs around it.
Step 8
Make a mayonnaise grid on top with a piping bag. Alternatively, just mix everything in the bowl and dress with mayo. Enjoy!