NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat cottage cheese

2 large Eggs

1 slice Wholemeal sourdough bread

1 tsp Ghee

1 tsp Extra virgin olive oil

0.5 tsp Aleppo pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Blend the cottage cheese, lemon juice, and minced garlic in a food processor until completely smooth and spreadable.

• 2

  Spread the whipped cottage cheese onto a shallow plate, creating a small well in the center for the eggs.

• 3

  In a small saucepan over low heat, melt the ghee and olive oil, then stir in the Aleppo pepper until the oil turns a vibrant red.

• 4

  Poach the eggs in simmering water with a splash of vinegar for 3 minutes until the whites are opaque and the yolks are still soft.

• 5

  Toast the wholemeal sourdough slice until it is golden brown and sturdy enough for dipping into the eggs.

• 6

  Carefully place the poached eggs into the well of the whipped cottage cheese.

• 7

  Pour the warm spiced ghee over the eggs and garnish with chopped fresh dill and parsley.

• 8

  Season the dish with sea salt and black pepper before serving immediately with the warm sourdough toast.