Cottage Cheese Scrambled Eggs
These cottage cheese scrambled eggs are ultra creamy, protein-packed, and seriously delicious. Say hello to your new go-to for a quick, nutritious breakfast.
- Prep time: 5-10 min
- Makes: 1
- Cook time: 5-10 min
Ingredients
- 1 slice
- of your favourite bread (e.g., sourdough, whole grain, rye, etc)
- 1
- ripe avocado
- 2
- Naturegg Free Run eggs
- 1/4 cup / 60 ml
- cottage cheese
- salt and pepper, to taste
- 2 tbsp / 30 ml
- chopped green onions
- olive oil or butter (optional, for the pan)
Directions
Toast your slice of bread to your desired crispiness. Set aside.
Slice the avocado and layer it over the toasted bread. Lightly season with salt and pepper if desired.
In a small bowl, whisk together the eggs, cottage cheese, salt, and pepper and chopped green onions
Heat a non-stick skillet over medium heat. Add a touch of olive oil or butter if using. Pour in the egg mixture and gently stir with a spatula until just set and fluffy about 2–3 minutes.
Spoon the scrambled eggs over the avocado toast.
Enjoy warm.
Naturegg Free Run
Our Free Run eggs come from hens free to roam in open concept barns.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.