NUTRITION

SERVINGS

INGREDIENTS

1 slice sourdough bread

1 cup low-fat cottage cheese

2 large eggs

2 slices turkey bacon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

0.25 cup microgreens

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the eggs in, and simmer for 6.5 minutes to achieve a jammy yolk.

• 2

  While the eggs cook, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches a satisfyingly crisp texture.

• 3

  Toast the sourdough bread until it is golden brown and firm enough to support the toppings.

• 4

  Transfer the cooked eggs to an ice bath for 2 minutes to stop the cooking process, then peel and slice them in half.

• 5

  Spread the cottage cheese evenly over the toasted sourdough, then layer on the crispy turkey bacon and the jammy egg halves.

• 6

  Season the toast with sea salt, black pepper, and red pepper flakes, then garnish with fresh microgreens before serving immediately.