YOUR SOLIN GENERATED RECIPE
Avocado and Cottage Cheese Toast with Soft-Boiled Eggs
Soft-boiled eggs served over crisp sprouted grain toast layered with creamy whipped cottage cheese and smashed avocado, finished with a savory sprinkle of red pepper flakes.
INGREDIENTS
3 large eggs
0.66 cup low-fat cottage cheese
1 slice sprouted grain bread
0.1 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp fresh chives
PREPARATION
Bring a small pot of water to a boil, gently lower the eggs in, and simmer for 6.5 minutes for a jammy yolk.
While eggs cook, toast the sprouted grain bread until golden and crisp.
In a small bowl, lightly whip the cottage cheese with a fork until smooth, then spread evenly across both slices of toast.
Mash the avocado in a separate bowl with a pinch of sea salt and black pepper, then layer it over the cottage cheese.
Transfer the eggs to an ice bath for 2 minutes, peel carefully, and slice them in half.
Place the egg halves onto the toast and garnish with red pepper flakes and freshly chopped chives.