Name: Boiled eggs with cottage cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup 2% cottage cheese; 3.5 oz cucumber, sliced; 1/2 cup cherry tomatoes, halved; 1 1/2 tbsp fresh chives, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 3 1/2 cups water; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice

Nutrition

Per serving

434 calories

Protein: 41g; 38% of calories
Carbs: 20g; 18% of calories
Fat: 21g; 43% of calories

Instructions

Prep 10 min · Cook 5 min

Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a rolling boil.
With the water at a gentle boil, lower the eggs in with a slotted spoon. Simmer for 7 minutes right away and keep the water at a steady gentle boil for a set white and jammy yolk.
Transfer the eggs to a bowl filled with cold water. Let sit for 3 minutes to stop the cooking, then gently crack and peel the shells.
Spoon the cottage cheese into a bowl and drizzle with the olive oil. Arrange the cucumber and tomatoes on top. Squeeze the lemon juice over the vegetables. Halve the eggs, place them on the bowl, and finish with a pinch of salt, pepper, and the chopped chives.

Nutrition

Ingredients

Instructions

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