Whipped Cottage Cheese Breakfast Toasties (Edit recipe)

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Looking for a protein packed breakfast or brunch option? Grilled sourdough, whipped cottage cheese, gorgeously green pesto, fried egg, spicy pepperoncini, grana padano, and fresh parsley. Such a delish toastie you guys! <3

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Original recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 2

Ingredients

1 cup Cottage Cheese, Heaping Cup. Full Fat
2 pieces Sourdough Bread
1 whole Extra Virgin Olive Oil, See Recipe
2 whole Eggs, Large. Free-Range & Organic
1 whole Peperoncini Peppers, in Chili Oil, Garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Grana Padano Cheese, Finely shredded for garnish
1 whole Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the pesto according to the recipe provided. Alternately, you could use your favourite store-bought brand, but y'all know I love my fresh pesto recipe.
Add the cottage cheese to your food processor along with a drizzle of EVOO. Run the food processor until the cottage cheese is creamy. You may notice it isn't completely smooth. You could add more EVOO and whip again, but I didn't because despite not looking smooth, it was smooth on the tongue.
Preheat a grill pan to just about medium. Brush both sides of your sourdough slices with EVOO and get them on the grill. Grill both sides until golden with gorgeous grill marks. Transfer your slices to the plates you're serving them on.
In the meantime, heat some EVOO in a small, non-stick skillet set to just below medium. Once the skillet is ALMOST preheated perfectly, carefully crack in your eggs and season them with salt, pepper, and pepper flakes. Let the eggs cook until the whites are set. Make sure to spoon the hot oil on to the whites as they cook. This "basting" accelerates the white cook time while keeping the yolk golden and ready to burst.
Assemble. Spoon whipped cottage cheese on each toast as generously as you'd like. Next, top your toasts with the fried eggs. Dollop your gorgeous, fresh pesto around the toast / egg followed by a spoonful of the spicy pepperoncini in oil. Finely shred as much grana padano for garnish as your heart desires & finish with a sprinkle of parsley. ENJOY!
Pack up any remaining cottage cheese / pesto in airtight containers in the fridge for 4 - 5 days.

Notes

The recipe could easily accommodate 4 toasties if needed. Simply increase your bread / eggs as you'll have enough cottage cheese & pesto to do so
PESTO RECIPE - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	487
Fat:	27 g
Carbohydrates:	27 g
Protein:	33 g
Cholesterol:	70 g
Sodium:	1671 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.