Boil the eggs hard (check the recipe).

Wash the broccoli, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage, which should be cut off and discarded). Pour a little water into a pan or pot (less water for firmer broccoli, more for softer broccoli – the broccoli doesn't need to be completely submerged in water), add a pinch of salt (about ⅓-1/2 teaspoon), and put in the broccoli florets. Bring to a boil and reduce the heat. From the moment it starts boiling, cook for about 4-10 minutes, depending on the size of the florets and your preference for their softness (4 minutes for firm broccoli, and 10 for very soft). Stir and turn the florets occasionally. Near the end, check the softness of the broccoli with a knife or fork. Once the broccoli is cooked, drain it in a colander or remove it using tongs/a slotted spoon.

Wash, dry, and chop a piece of leek into small cubes. Peel the boiled and cooled eggs and cut them into smaller pieces.

In a small bowl, place yogurt, peeled and pressed garlic, and squeezed lemon juice. Season with salt and pepper to taste. Mix thoroughly.

Evenly spread broccoli, leek, eggs, and sauce on a plate.