Savory cottage cheese breakfast bowl with jammy eggs
17 min · 34 g protein · 346 cals / serving
A cold, crunchy, five-minute breakfast with a lot going on: creamy cottage cheese piled with juicy tomatoes, cucumber and quick-pickled red onion, a jammy egg with a soft orange yolk, a little avocado, dill, and a heavy shake of everything-bagel seasoning and chili over the top. Salty, fresh and satisfying.
Ingredients
- 2 large eggs
Quick pickled onion
- 1/4 small red onion, very thinly sliced
- 1 tbsp lemon juice
- a pinch salt
- 1 3/4 cups cottage cheese (1%), low-fat (1%)
- 1 1/4 cups grape tomatoes, halved
- 1/2 cucumber, diced
- 1/3 avocado, sliced
- a few sprigs fresh dill, chopped
- a pinch red pepper flakes
- 1 tsp olive oil
- a few grinds black pepper
Steps
- Lower the eggs into boiling water and cook 6 1/2 minutes for jammy yolks, then cool in cold water for 2 minutes and peel.
- While the eggs cook, toss the onion with the lemon juice and salt and leave it to turn pink and soften.
- Divide the cottage cheese between two bowls. Arrange the tomatoes, cucumber, avocado and pickled onion (with its juice) around it, halve the eggs on top, and finish with dill, everything-bagel seasoning, pepper flakes, a thin drizzle of olive oil and black pepper.
Good to know
Not a cottage cheese fan?
Blend it smooth for 20 seconds first: whipped cottage cheese tastes like a light, salty ricotta with no curds at all.
Make it ahead?
Boil a batch of eggs and pickle a jar of onions on Sunday, and the bowl takes two minutes on weekday mornings.
Alternative
Per
- Calories
- 71
- Protein
- (40%)
- 7 g
- Fat
- (40%)
- 3 g
- Carbohydrates
- (20%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 250 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 693 kcal goes into the pot and 982 g of ingredients comes out as about 970 g of food: 71 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.