Name: Cottage cheese sourdough with fried egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread, 1/2-inch-thick slice; 1 cup 2% cottage cheese, divided; 0.5 oz arugula; 1 tsp lemon juice; 1 large egg; 4 olive oil cooking sprays; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground; 1 large egg white

Nutrition

Per serving

491 calories

Protein: 43g; 36% of calories
Carbs: 49g; 41% of calories
Fat: 13g; 24% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 5 min

Place all the cottage cheese in a fine-mesh sieve over a bowl. Press lightly with the back of a spoon for 2 minutes to remove excess liquid until it is thick and spreadable.
Toast the sourdough slice in a toaster until deeply golden and very crisp so it stays firm under the toppings.
In a small bowl, toss the arugula with the lemon juice and a small pinch of the salt.
Coat a nonstick skillet with cooking spray over medium heat. Add the whole egg and the egg white. Cook for 3 minutes, then flip and cook for 1 minute more until the whites are set and the yolk remains soft. Done when whites set and yolk soft.
Spread half the pressed cottage cheese onto the toast in a thick layer. Top with the dressed arugula and the fried egg. Season the egg with the rest of the salt and the black pepper. Serve the remaining cottage cheese in a small bowl on the side.

Nutrition

Ingredients

Instructions

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