Cottage Cheese Scrambled Eggs on Rye
Soft scrambled eggs folded with cottage cheese, on toasted rye bread.
13 min
2 servings
Difficulty 1/5
Breakfast
Prep 5 min · Cook 8 min
The cottage cheese goes in off the heat, at the end. It stops the eggs cooking further, keeps them soft, and adds about 11 g of protein without any cream or butter beyond the teaspoon used for the pan.
Per serving
296
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Chicken Egg, whole
4 medium (204 grams)
Cottage Cheese
100 grams
Butter
1 teaspoon (5 grams)
Salt
to taste
Black Pepper
to taste
Rye Bread
2 slices (64 grams)
Chives · Garnish
1 tablespoon (3 grams)
Steps
Beat the eggs with a pinch of salt. Do not add milk — the cottage cheese brings all the moisture the eggs need.
2 min
Toast the rye bread while the pan heats.
2 min
Melt the butter in a pan over low heat and pour in the eggs. Stir slowly and constantly with a spatula, pulling the set egg in from the edges.
5 min
When the eggs are still slightly wet, take the pan off the heat and fold in the cottage cheese. The residual heat finishes them without drying them out.
2 min
Season with pepper, pile onto the toast and scatter with chopped chives.
1 min
Serving suggestion
Sliced tomato or half an avocado on the side rounds it out.
Storage
Eat straight away. Scrambled eggs do not reheat well.
Notes
Low heat and constant stirring are the whole technique — high heat gives dry, grainy eggs.
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