Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

Enjoy a versatile dish that works brilliantly for breakfast, lunch, or dinner. This creamy egg salad delight blends tender, hard-boiled eggs with rich, low-fat cottage cheese, a hint of tangy yellow mustard, and a dash of aromatic spices on a perfectly toasted slice of whole grain bread. Each bite delivers a satisfying crunch and a harmonious balance of creamy, savory flavors.

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NUTRITION

399kcal
Protein
36.5g
Fat
17.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 slice whole grain bread

1 tsp yellow mustard

Pinch of salt

Pinch of black pepper

Pinch of paprika

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for about 9-10 minutes for hard boiled eggs. Cool the eggs in cold water and peel.

  • 2

    Chop the peeled eggs roughly and transfer them to a bowl.

  • 3

    Add the low-fat cottage cheese and yellow mustard to the chopped eggs. Mix gently until combined.

  • 4

    Season the mixture with a pinch of salt, black pepper, and paprika. Stir to blend the flavors.

  • 5

    Toast the slice of whole grain bread until golden and crispy.

  • 6

    Spread the creamy egg salad evenly onto the toast.

  • 7

    Garnish with any additional herbs if desired, and serve immediately.

Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Toast with Cottage Cheese

Enjoy a versatile dish that works brilliantly for breakfast, lunch, or dinner. This creamy egg salad delight blends tender, hard-boiled eggs with rich, low-fat cottage cheese, a hint of tangy yellow mustard, and a dash of aromatic spices on a perfectly toasted slice of whole grain bread. Each bite delivers a satisfying crunch and a harmonious balance of creamy, savory flavors.

NUTRITION

399kcal
Protein
36.5g
Fat
17.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 slice whole grain bread

1 tsp yellow mustard

Pinch of salt

Pinch of black pepper

Pinch of paprika

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and then simmer for about 9-10 minutes for hard boiled eggs. Cool the eggs in cold water and peel.

  • 2

    Chop the peeled eggs roughly and transfer them to a bowl.

  • 3

    Add the low-fat cottage cheese and yellow mustard to the chopped eggs. Mix gently until combined.

  • 4

    Season the mixture with a pinch of salt, black pepper, and paprika. Stir to blend the flavors.

  • 5

    Toast the slice of whole grain bread until golden and crispy.

  • 6

    Spread the creamy egg salad evenly onto the toast.

  • 7

    Garnish with any additional herbs if desired, and serve immediately.