YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Scrambled Eggs on Sourdough
Fluffy eggs scrambled with creamy cottage cheese served on toasted sourdough with a side of silk-smooth Greek yogurt and fresh berries.
INGREDIENTS
2 large eggs
0.5 cup cottage cheese
1 slice sourdough bread
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
1 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small bowl, whisk the eggs with the cottage cheese, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, stirring gently with a silicone spatula until the eggs are set but still soft and creamy.
While the eggs cook, toast the sourdough bread until golden and crisp.
Place the toasted sourdough on a plate and top with the scrambled egg and cottage cheese mixture.
Serve the toast immediately with a side bowl of Greek yogurt topped with fresh blueberries.