Name: Blended cottage cheese and egg toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 1/4 cups nonfat cottage cheese, dry and pressed; 1 large egg; 1 slice sourdough bread; 0.5 oz arugula; 2 tsp lemon juice; 3/4 tsp salt; 1/4 tsp black pepper; 2 1/4 cups water

Ingredients

8 items

1¼ cups nonfat cottage cheese, dry and pressed
1 large egg
1 slice sourdough bread
½ oz arugula
2 tsp lemon juice
¾ tsp salt
¼ tsp black pepper
2¼ cups water

Instructions

Prep 15 min · Cook 5 min

Bring 2 cups of water to a boil in a small pot. Carefully lower the egg into the water and simmer for 7 minutes. While it cooks, prepare a small bowl of ice water. When the time is up, transfer the egg to the ice water to cool for 3 minutes. Done when whites set and yolk soft.
Place the cottage cheese into a blender with half the lemon juice, half the salt, half the pepper, and the remaining 2 tbsp of water. Blend, scraping down the sides often, for 2 minutes until completely smooth and creamy. The mixture should be thick enough to spread.
Toast the sourdough bread for 2 to 3 minutes until deep golden and crisp. Meanwhile, peel the egg and slice it in half. In a small bowl, toss the arugula with the remaining lemon juice and a pinch of the salt.
Spread about half of the blended cottage cheese thick over the toast. Place the seasoned arugula and the egg halves on top. Serve the remaining blended cottage cheese in a small bowl beside the toast, finished with the rest of the salt and pepper.

Nutrition

Ingredients

Instructions

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