Cottage Cheese Scrambled Eggs + Avo on Sourdough
A simple, protein-rich breakfast combining creamy cottage cheese scrambled eggs with smashed avocado on toasted sourdough.
Servings 1 serve
Ingredients
- 2 eggs
- 2 tbsp cottage cheese
- ½ avocado
- 1 slice sourdough
- 1 tsp butter or olive oil
- Salt + black pepper
- Optional: chilli flakes chives, or a squeeze of lemon
Instructions
- Toast the sourdough.
- Mash the avocado with a little salt, pepper and lemon.
- Whisk the eggs and cottage cheese together.
- Heat butter/olive oil in a pan over medium-low heat. Add the egg mixture.
- Stir gently and continuously until softly scrambled (take them off the heat while they're still slightly glossy).
- Spread avo over the sourdough and pile the scrambled eggs on top.
- Finish with black pepper and chilli flakes if you like.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Sourdough: Look for a simple ingredient list - ideally flour, water, salt and a starter, without added emulsifiers or lots of additives.
- Cottage cheese: Choose a plain, unsweetened variety with a short ingredient list.
- Butter: Use real butter rather than spreads containing added oils or emulsifiers.