Boiled Eggs Bruschetta
Hearty breakfast bruschetta with cottage cheese & cherry tomato relish.
Servings 1 serve
Ingredients
- 2 eggs
- 2 slices sourdough wholemeal bread
- 40 g cottage cheese
- 3 cherry tomatoes quartered
- 20 g red onion finely diced
- 1 tsp red wine vinegar
- Dried or fresh basil
- Everything bagel seasoning to serve
Instructions
- Bring a small pot of water to a boil. Gently add the eggs and boil for 7 minutes, or until cooked to your liking. Peel the eggs and set aside.
- Meanwhile, in a bowl, combine the tomatoes, red onion, red wine vinegar, and basil. Toast the bread.
- Top the toasted bread with cottage cheese, the tomato mixture, and sliced boiled eggs. Sprinkle with seasoning and enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Wholemeal sourdough bread: Look for a simple ingredient list containing wholemeal flour, water, sourdough starter and salt. Avoid breads with unnecessary emulsifiers, preservatives or added sugars where possible.
- Cottage cheese: Choose varieties made with milk, cream, cultures and salt, with minimal added thickeners or stabilisers.
- Everything bagel seasoning: Look for a simple blend of sesame seeds, poppy seeds, dried garlic, dried onion and salt, without added flavour enhancers or unnecessary additives.