Place eggs in a pot with enough water to cover them by 2 cm.

Bring to a boil, then simmer for 8–9 minutes for firm yolks.

Drain, cool under cold water, peel, and cut in halves or quarters.

Place cucumber slices and cherry tomatoes in a bowl as the base.

Add halved or quartered boiled eggs on top.

Spoon cream cheese around the eggs.

Scatter croutons evenly over the bowl.

Drizzle with olive oil, then sprinkle with mixed seeds.

Season with salt, black pepper, and optional paprika/chilli flakes.