Seeded bread with avocado and cottage cheese

Seeded bread with avocado and cottage cheese: creamy avocado, cottage cheese, egg and chilli – a quick, substantial recipe for breakfast or lunch.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 617 kcal per serving
• Protein: 29 g
• Fat: 33 g
• Carbs: 51 g

Ingredients

• 2 slices of bread
• 100 g cottage cheese
• 1 avocado
• 1 organic egg
• 1 tsp chilli flakes

Method

You’ll need: saucepan · chopping board · knife

1. Boil the egg until the egg yolk is still slightly soft or jammy (firm in pregnancy). Refresh briefly in cold water and let it steam dry.
2. Halve the avocado, scoop out the flesh and cut it into thin slices. Peel the egg and cut it into pieces or quarters.
3. Toast the bread until crisp on the outside but still soft inside. That way it holds the topping better.
4. Spread the warm slices of bread generously with the cottage cheese. Lay the avocado on top and add the egg.
5. Finally, sprinkle over the chilli flakes. If you like, add a little salt and freshly ground pepper.
6. Serve the seeded bread with avocado and cottage cheese fresh and warm. A small tomato salad or some cucumber goes well with it.

Good to know

Bread like this looks impressive without much effort. Creamy, grainy and with a bit of heat – exactly the kind of food I love.

Swaps

Cottage cheese → skyr (also provides protein) | Bread → wholemeal sourdough (also provides fibre, often a stronger flavour) | Chilli flakes → fresh herbs with a little olive oil (milder, with monounsaturated fats)

Allergens

Contains gluten, milk and egg; for children, serve it mild and go easy on the chilli. In pregnancy, use fresh, well-chilled dairy made from pasteurised milk and cook the egg until the yolk is firm.