Whipped Cottage Cheese Toast

A creamy toast with cottage cheese, fresh herbs, a fried egg, and juicy tomatoes to keep you full for hours.

Course Breakfast

Cuisine American, Mediterranean

Keyword avocado toast,, basil, chives, cottage cheese, easy breakfast recipes, egg, glp-1 friendly recipes, high-protein breakfast, Mediterranean breakfast recipes, parsley, quick breakfast recipes, tomatoes, whipped cottage cheese

Prep Time 6

Cook Time 3

Total Time 9

Servings person

Calories 521

Author Racheal Salazar

Equipment

Stove
Frying pan
Blender

Ingredients

1 slice sourdough bread
1/4 cup cottage cheese 2%
1/4 avocado
1/2 lemon Juice
1 egg
2 tomato slices
1 tbsp olive oil extra virgin
1 tbsp basil fresh
1 tbsp parsley fresh
1 tbsp chives fresh
1/8 tsp black pepper

Instructions

Double toast the sourdough bread until it's deeply golden and crisp. This will prevent the bread from becoming soggy.
Let the bread cool for a minute on a wire rack so it keeps that perfect crunch and doesn't get soft from the steam.
In a blender, add cottage cheese, avocado, lemon juice, and black pepper. Whip until fully blended and creamy.
Drizzle 1/2 tbsp of olive oil into a frying pan and warm it over medium-low heat.
Crack the egg into the pan and cook for 1 minute. Just until the edges are set and the yolk is turning white.
Then, carefully pour a teaspoon of water into the pan, away from the egg and cover.
Let the egg steam for 1 to 2 minutes. Once the yolk is just covered with a thin white film, and the whites are set, it's ready.
Spread the cottage cheese mixture over the toast. Add a pinch of pepper. Then, layer on the tomato slices.
Gently slide the egg onto the tomato-topped toast. Sprinkle fresh herbs and finish with a pinch of black pepper.
Drizzle 1/2 tbsp of olive oil over.

Nutrition