Cottage cheese bruschetta avocado toast

Name: Cottage cheese bruschetta avocado toast
Cuisine: European, Italian, Mediterranean
Ingredients: 40g good bread; 1/4 red onion, finely chopped; Large handful of sweet cherry tomatoes, quartered 1/2 small avocado, diced; 2 heaped tablespoons cottage cheese (low fat or normal); Fresh basil leaves, torn; 1 egg; 1 small garlic clove; Salt and pepper to taste

6 steps

A quick, simple high protein breakfast (or lunch) that I eat A LOT. The cottage cheese hype is real from a nutrition point of view. Easy to incorporate into meals, high in protein to keep you full and lots of lovely vitamins. pair with fibre and you have a filling breakfast to keep you going.

Updated at: Sun, 28 Apr 2024 16:42:54 GMT

Nutrition balance score

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Ingredients

1 servings

40gbread

good

0.25red onion

finely chopped

0.5avocado

small, diced

2 heaped tablespoonscottage cheese

Instructions

Step 1

Fill a small saucepan with water and bring it to a gentle boil.

Step 2

Add the egg carefully and cook for 6 minutes for a soft-boiled egg. After cooking, place the egg in an ice water bath to stop the cooking process. Peel and set aside.

Step 3

In a small bowl, combine the quartered cherry tomatoes, chopped red onion, and diced avocado. Add a pinch of salt and pepper, plus a little drizzle of olive oil. Tear some fresh basil leaves and add to the mixture.

Step 4

Slice a garlic clove in half. Once the bread is toasted, GENTLY rub the cut side of the garlic over the surface of the bread 4-5 times to add a subtle garlic flavour.

Step 5

Spread the cottage cheese evenly over the garlic-rubbed toast. Top with the bruschetta mix.

Step 6

Cut the soft-boiled egg in half and place it on top of the assembled toast. Sprinkle with salt and pepper