Toast with Cottage Cheese and Egg
A 10-minute breakfast: bread, cottage cheese, an egg, and cucumber on one plate. Quick, simple, tasty.
- Time
- 10 min
- Serving
- 322 kcal
- Ingredients
- ≈ $1.18
- Protein
- 13 g
Ingredients
- 1 White breadpack 350 g ≈ $1.41 60 g
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Eggspack 10 pcs ≈ $1.89 1 pcs
- 4 Cucumbers≈ $3.67 per kg 50 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: wash the cucumber4 and dill5, slice the bread into pieces about 1.5 cm thick, and heat a dry skillet over medium heat.
Cook: boil the egg soft-boiled or poached, place in boiling water and cook for 6 minutes; then remove and cool under cold water to easily peel or cut in half.
Toast: toast the bread in the same dry skillet until golden crust, about 2–3 minutes, over medium heat.
Assemble: spread cottage cheese on each slice, layer thin cucumber4 rounds on top, then place the egg on top. Sprinkle dill5 and salt to taste.
Serve: serve the toasts immediately on a plate, optionally garnish with remaining dill5.
Tips
- Why it works
- Toast the bread dry to avoid soggy crusts from the cottage cheese moisture; wet skillets steam instead of brown.
- Substitutions
- Use crumbled feta (30g) for cottage cheese if you prefer tang; swap cucumber for thinly sliced bell pepper (50g) for crunch.
- Common mistakes
- Overcook the egg. It turns rubbery and grayish; check water temperature by floating a raw egg, it should sink slowly.
- Storing and reheating
- Eat fresh; cottage cheese weeps and bread softens after 2 hours. Freeze toasted bread separately for 1 month, reheat 5 mins in oven.
- Serve with
- Pair with strong black tea or coffee to cut the richness; eat at home on weekdays when you need protein fast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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