Jan Reset Meal Prep: Jammy Egg Yoghurt Bowl with Tomato & Cucumber Salad

If you’re craving a simple, savoury breakfast that’s high in protein, fresh, and genuinely satisfying, this jammy egg yoghurt bowl is such a good place to start.

It’s one of my go-to January meals when I want something that feels light yet grounding - easy to prep ahead, packed with nutrients, and supportive for balanced blood sugar and hormones.

Each serving contains around 20g of protein, making it ideal for breakfast (or even a quick lunch), and the freshness of the tomato and cucumber salad pairs beautifully with the creaminess of thick Greek yoghurt and perfectly jammy eggs.

Why I Love This Bowl

• High protein (20g per serving) to support energy, satiety, and hormone health

• Fresh + creamy textures that feel satisfying without being heavy

• Meal-prep friendly - breakfast sorted for three days

• A great savoury option if you’re not in the mood for sweet breakfasts

  
  

Organic eggs are my preference here, particularly for fertility and hormone support, as they tend to have a richer nutrient profile. Combined with full-fat Greek yoghurt, this bowl delivers protein, healthy fats, and micronutrients to help you feel nourished and steady all morning.

Makes 3 servings (breakfast for three days)

Ingredients

• 6 eggs

• 150g cherry tomatoes, chopped

• ¾ medium cucumber, chopped

• Small handful of parsley, finely chopped

• Juice of 1 medium lime

• Sea salt & black pepper, to taste

• 200g plain Greek yoghurt

• 1½ tbsp sesame seeds

Method

1. Add the eggs to a pan of water and bring to the boil. Once boiling, cook for 4½ minutes on a medium boil (not too vigorous).

2. When the time is up, carefully drain the hot water and immediately cover the eggs with cold water to stop the cooking process. Once cool enough to handle, peel the eggs.

3. Meanwhile, add the chopped tomatoes, cucumber, parsley, and lime juice to a bowl. Toss well and season with sea salt and black pepper.

4. To serve, spread the Greek yoghurt onto a plate or into a lunch box. Top with the fresh salad and the jammy eggs.

5. Season the eggs with a little extra salt and pepper if needed, sprinkle over the sesame seeds, and enjoy.

   
   

Serving Notes

• This keeps well in the fridge for up to 3 days, making it perfect for meal prep.

• You can swap parsley for dill or coriander if you prefer.

• Serve with sourdough or rye toast if you want extra carbohydrates.

  
  

If you’re looking for simple, nourishing meals that support your body rather than restrict it, this bowl is such a lovely place to begin 🤍