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Cottage Cheese Avocado Toast

A colorful, creamy breakfast option that's nutritious and customizable, perfect for those who want something simple yet tasty.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large egg For hard boiling
  • 2 slices bread (sourdough, whole wheat, etc.) Toast until golden brown
  • ½ ripe avocado Should yield to slight pressure
  • ½ cup cottage cheese Full-fat recommended for creaminess
Seasonings and Extras
  • ⅛ teaspoon paprika Adds warmth
  • ⅛ teaspoon salt Sea salt suggested
  • ⅛ teaspoon black pepper For taste
  • 1 teaspoon Dijon mustard For depth of flavor
  • 1 tablespoon sliced green onion Optional garnish
  • 1 tablespoon hemp seeds For crunch and nutrition
  • to taste everything-but-the-bagel seasoning For sprinkling on top

Method
 

Preparation
  1. Hard-boil the egg: Place in a pot, cover with cold water, bring to a boil, cover, and remove from heat. Let sit for 9-12 minutes. Transfer to ice water, peel, and set aside.
  2. Toast the bread until golden brown and crisp.
  3. Scoop avocado into a bowl, mix in cottage cheese and chopped hard-boiled egg. Mash together with a fork, leaving it a bit chunky.
  4. Stir in paprika, salt, black pepper, and Dijon mustard. Adjust seasoning to taste.
Assembly
  1. Spread the cottage cheese-avocado mixture generously on toasted bread slices.
  2. Sprinkle everything-but-the-bagel seasoning and hemp seeds on top.
Serving
  1. Serve immediately while the bread is still crisp.

Notes

Consider adding a dash of lemon juice for extra flavor. Dijon mustard is essential for depth. If burned or overcooked, the egg can turn rubbery.