Smashed avo with poached eggs and cottage cheese
20 min · 33 g protein · 450 cals / serving
The café breakfast, with creamy cottage cheese smashed into the avocado so the toast carries a thick, lemony, chili-flecked pile. Two poached eggs, blistered cherry tomatoes, rocket and a little feta on top.
Ingredients
- 2 slices (about 70 g) sourdough bread
- 1/2 large avocado
- 200 g cottage cheese (1%)
- 2 tsp lemon juice
- a good pinch red pepper flakes
- a pinch salt
- a few grinds black pepper
- 250 g grape tomatoes
- 4 eggs
- 2 tsp white vinegar, for the poaching water
- 2 handfuls arugula
- 20 g feta cheese, crumbled
To serve
- a few leaves fresh mint
Steps
- Heat a dry frying pan over high heat and blister the cherry tomatoes for 3–4 minutes, shaking the pan, until they split. Set aside.
- In a bowl, roughly smash the avocado with a fork, then add the cottage cheese, lemon juice, chili flakes, salt and pepper and smash again until creamy but still chunky.
- Bring a wide pan of water to a bare simmer and add the vinegar. Crack each egg into a cup, swirl the water and slide the eggs in. Poach 3–4 minutes for soft yolks, until the whites are completely set, or 5–6 minutes, to 160°F, for firm yolks. Lift out with a slotted spoon and drain on paper towel.
- Toast the sourdough. Pile the smashed avo onto the toast, add the rocket and two eggs each, then the tomatoes, feta and mint.
Good to know
Won't the cottage cheese taste odd with avocado?
Smashed together they taste like a richer, tangier avocado; the curds disappear into the green. Lemon and chili do the rest.
My poached eggs fall apart.
Use the freshest eggs you have and keep the water just trembling, not boiling. Tipping each egg into a fine sieve first lets the watery part of the white drain away, so what goes into the pan stays together.
Per
- Calories
- 108
- Protein
- (30%)
- 8 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (28%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 255 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 899 kcal goes into the pot and 876 g of ingredients comes out as about 830 g of food: 108 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.