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Cottage Cheese Egg & Sriracha Toast

A quick and comforting toast topped with creamy cottage cheese, soft-boiled eggs, and a drizzle of sriracha, perfect for breakfast or lunch.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Cottage cheese Can be stirred for a creamier texture.
  • 2 large Eggs Soft-boiled.
  • 2 slices Whole grain bread Toast until golden brown.
  • to taste Sriracha sauce Use less for kids.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.

Method
 

Preparation
  1. Soft-boil the eggs by bringing a pot of water to a boil, adding the eggs, and cooking for 6-7 minutes.
  2. Remove the eggs and place them in ice water to cool.
  3. Toast the whole grain bread until golden brown.
  4. Spread a generous amount of cottage cheese on each slice of toast.
  5. Peel the soft-boiled eggs and slice them in half or quarters. Place them on top of the cottage cheese.
  6. Drizzle with sriracha sauce and add salt and pepper to taste.
  7. Serve immediately and enjoy as a protein-packed breakfast or quick lunch.

Notes

For ease of preparation, fully cool eggs in an ice bath before peeling, and toast bread just before serving for the best texture. For kid-friendly versions, omit sriracha or use less spice.