Cottage Cheese & Tomato Sourdough
A simple, protein-rich breakfast made with creamy cottage cheese, juicy tomato, toasted sourdough and a perfectly boiled egg.
Servings 1 serve
Ingredients
- 2 slices sourdough bread
- ½ cup about 120 g cottage cheese
- 1 medium tomato sliced
- 1 egg
- Salt to taste
- Black pepper to taste
- Fresh basil or chives optional
Instructions
- Place the egg in a saucepan and cover with cold water. Bring to a boil, then reduce to a gentle boil and cook for 7–8 minutes. Transfer to cold water, then peel.
- Toast the sourdough slices until golden and crisp.
- Spread the cottage cheese evenly over the toasted sourdough. Top with sliced tomato and season with salt and black pepper.
- Serve the sourdough with the boiled egg on the side. Finish with fresh basil or chives, if using.
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:- Sourdough: Choose a traditional sourdough with a simple ingredient list, ideally flour, water, salt and a sourdough starter.
- Cottage cheese: Choose plain cottage cheese without added flavours, sweeteners or unnecessary additives.