YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sourdough Toast
Fluffy eggs scrambled with creamy cottage cheese and sharp cheddar, served on toasted sourdough for a protein-packed breakfast with a satisfyingly crisp finish.
INGREDIENTS
3 large eggs
0.75 cup cottage cheese
0.5 oz sharp cheddar cheese
1 slice sourdough bread
0 tsp grass-fed butter
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs, cottage cheese, sea salt, and black pepper until the mixture is well combined.
Heat a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the bottom of the pan as it melts.
Pour the egg and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a heat-resistant spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.
Continue to cook the eggs slowly, folding them gently until they are mostly set but still look slightly moist.
Sprinkle the shredded sharp cheddar cheese over the eggs and fold one last time to allow the cheese to melt into the scramble.
Toast the sourdough bread until golden, then top with the egg scramble and garnish with freshly chopped chives before serving.