YOUR SOLIN GENERATED RECIPE
Cottage Cheese Cheddar Egg Toast
Pan-scrambled eggs folded with creamy cottage cheese and sharp cheddar served over toasted sourdough for a protein-packed breakfast with a velvety texture.
INGREDIENTS
1 slice Sourdough bread
3 large Eggs
0.5 cup Cottage cheese
1 oz Sharp cheddar cheese
1 tsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Place the sourdough slice in a toaster or under a broiler until golden brown and crisp.
In a medium bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula.
Continue cooking the eggs low and slow, folding in the shredded cheddar cheese just as the eggs begin to set.
Remove from heat while the eggs are still slightly moist to ensure a creamy consistency.
Pile the cheesy egg scramble onto the toasted sourdough and garnish with freshly chopped chives.