Cottage Cheese Avocado Toast

Ingredients

• 2 slicessourdough bread
• 1 largeegg
• 1/4avocado
• 120 g (1/2 cup)cottage cheese
• 5 ml (1 teaspoon)Dijon mustard
• to tastesalt and pepper
• to tastesesame seeds and parsley, for garnish

Instructions

1. 1

   Cook the egg

   Put the egg in a medium saucepan and cover with cold water. Bring the water to the boil, cover the pan and take it off the heat. Leave the egg in the hot water for 10 minutes, then transfer it straight to an ice bath. Once cool, gently crack and peel it.

2. 2

   Toast the bread

   Toast the sourdough slices until they are as crisp as you like.

3. 3

   Mix the topping

   In a medium bowl, combine the avocado, cottage cheese, sliced hard-boiled egg, onion, Dijon mustard, salt and pepper. The method mentions onion, but the ingredient list gives no quantity. Mash the avocado and egg with a fork until smooth, then stir everything together.

4. 4

   Finish the toast

   Divide the cottage cheese mixture between the two slices of toast. Sprinkle with sesame seeds and parsley, then serve.

What is cottage cheese avocado toast?

Avocado toast is a modern café-style take on toast, built around ripe avocado spread over crisp bread. This version adds cottage cheese and egg for a creamy, substantial topping.

Sourdough gives the soft mixture a tangy contrast and sturdy base. The quick stovetop egg method makes it practical when you want a filling breakfast or lunch without much cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 48g carbs, 16g fat.

The sourdough supplies most of the carbohydrates, while cottage cheese and egg contribute protein. Avocado and sesame seeds add fat; serve with fresh vegetables or fruit alongside for a more varied plate.

Choosing the ingredients

Bread: Sourdough slices provide a firm, crisp base; toast them enough to support the topping without becoming brittle.

Avocado: Use a ripe avocado that mashes easily. The recipe calls for a quarter of one, so mash it thoroughly to distribute it through the cottage cheese.

Cottage cheese: Stir it into the avocado and egg for a creamy, slightly textured spread. Cottage cheese varies in curd size, so mash or mix to the texture you prefer.

Getting the egg right

Hot-water finish: Bring the pan to the boil, then cover it and remove it from the heat before leaving the egg for 10 minutes.

Cooling: Move the egg straight into an ice bath to halt the cooking and make it easier to handle. Peel it only once it is cool enough to touch.

Making a smooth topping

Mashing: Use a fork to break down the avocado and egg, then mix them with the cottage cheese and mustard. Stop when the mixture is cohesive but still has a little texture.

Seasoning: Salt and pepper are added to taste, so start modestly and adjust before spreading. The method also mentions onion, although it is absent from the ingredient list and has no specified amount.

Toast and timing

Toast: Aim for a crisp surface that can hold the topping, while keeping the centre of the bread pleasant to bite.

Order: Cook and cool the egg while preparing the bread, then mix the topping and assemble. This keeps the total preparation straightforward and helps the toast stay crisp.

Serving ideas

Finish: Sesame seeds add a little crunch, while parsley brings a fresh herbal note. Sprinkle both over the toast just before serving.

On the side: Serve with sliced tomato or fresh fruit for a simple accompaniment. Eat the toast soon after assembling so the bread does not soften beneath the topping.

Recipe notes & tips

• Use an ice bath promptly after the egg's 10-minute rest to stop it cooking further.
• Toast the bread just before assembling to preserve its crispness.
• Mash the avocado and egg with a fork for a spread that still has some texture.
• Taste the mixture before spreading and adjust the salt and pepper.
• Check the ingredient list before adding onion, as the method mentions it without giving an amount.

Variations

• Add onion: Finely chop a little onion if you want to follow the method's extra ingredient.
• Use seeded bread: Swap in seeded bread for a different crunch and flavour.
• Add chilli: Sprinkle chilli flakes over the finished toast for gentle heat.
• Change the herbs: Use chives instead of parsley for a fresh savoury finish.
• Add lemon: Mix a small squeeze of lemon into the avocado to brighten the topping.

Common mistakes to avoid

• Overcooking the egg: Remove the pan from the heat once the water boils, cover it and time the 10-minute rest.
• Skipping the ice bath: Cool the egg immediately after its hot-water rest to stop it cooking further.
• Using firm avocado: Choose one that yields gently to pressure so it mashes into the topping.
• Damp toast: Assemble just before serving so the topping does not sit on the bread for too long.
• Adding unlisted onion: The method mentions onion but provides no quantity; check before adding it.

How to store

The assembled toast is best eaten straight away, as the bread softens and the avocado may discolour. Store any leftover topping in an airtight container in the fridge and use it within a day; prepare fresh toast when serving again.

Frequently asked questions