Fried Egg & Cucumber Feta Salad Wraps

This week we’re having the best weather and I’m so excited about it! I’ve been down to the beach across from my house 3 times recently. I’m starting to realize how incredibly lucky I am to live across the street from it. I just walk down and plop my beach mat in the sand, and run towards the waves! You can’t get any better than that. It also makes me want to pick flowers all day long. Which I’ve done a few times, and made some pretty bouquets for my kitchen and end tables. Makes eating breakfast that much better 🙂

Speaking of flowers, I recently found out lilacs are edible! Which are everywhere, I’ve seen them on my walks with mom! I have this urge to experiment with edible flowers. I just LOVE the idea of combining flowers and food, two things I love so much! It’s just so gorgeous to see little flowers sitting on top of a smoothie bowl, or a simple salad. I did some research on edible flowers and ordered a few different seeds to plant on the side of my house. But I wish it was a bit easier to figure out if certain flowers around me are edible or not. First there’s the fact I have no idea what the name of most of the flowers around me are.  Does anyone know an easier way to figure out what kind of flower a flower is? Cause I’d love to hear it. And then I could search if it’s edible or not!

Can’t wait to make my food even more of a feast on the eyes with some gorgeous flowers and petals! Not to mention how fun it will be to experiment with the colors and flavors! All this new knowledge will probably help a lot when I’m out “in the wilderness” with mom on our camping trip we’re taking in september. We’re taking the least amount of things possible and going to try to use what’s around us to catch, make, cook and eat things! (Well, when I say catch I really just mean fish. We aren’t about to go out catching live rabbits). But maybe they’ll be some edible flowers around! There won’t be any eggs and feta cheese around though, so I won’t be able to make this scrumptious breakfast. I’ll have to make it the morning before I leave so I don’t miss it too much 🙂

By the way, the salad is so good even on it’s own! It would be a great side to any food for any meal! Perfectly quick and easy, and SO yummy!

Fried Egg & Cucumber Feta Salad Wraps

  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 15m
  • Serves: 2
  • Yield: 2 wraps


  • 1 c diced cucumber
  • salt & pepper
  • 2 tortilla wraps
  • 2 eggs
  • 1 tbsp. freshly squeezed lemon juice
  • 1/2 c diced feta
  • 1/8 c finely chopped cilantro
  • 1/3 c diced yellow bell pepper
  • 1/2 c diced tomato
  • sriracha (optional)


  1. Combine the cucumber, tomato, bell pepper, cilantro, lemon juice, and salt & pepper (to taste). Toss to combine, then add the feta and lightly mix until evenly incorporated.
  2. Fry your eggs. Season with salt & pepper and cover with a lid to allow the top of the egg whites to cook. Remove from pan once the egg whites are fully opaque but your yolk is still runny.
  3. Lay out your tortillas. Use one egg for each wrap, then spoon on the cucumber salad.
  4. Optional: add sriracha.
  5. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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