Preparation:
Boil the eggs for about 7 minutes, then rinse and peel.

Cut the broccoli into small florets and slice the carrots.

Cook the vegetables in salted water or steam for 4–5 minutes until tender but still slightly firm to the bite.

Cut the eggs in half.

Mix the olive oil with the lemon juice, salt, and pepper.

Mix the vegetables with the eggs, pour the dressing over them and garnish with fresh herbs.