Cottage Cheese Egg & Sriracha Protein Toast
Okay, So Here’s How I Fell In Love With This Toast
You know those mornings when your stomach feels like a squeaky wheel and you’re staring blankly into the fridge, half-awake, half-grumpy? Yep, that’s me most days, and that’s actually how this Cottage Cheese Egg & Sriracha Protein Toast came to be a sort of breakfast (and sometimes lunch) hero in my house. I first made this after a particularly rough morning when coffee alone wasn’t cutting it—my eldest, bless him, decided 5 a.m. was the perfect time for a singalong. Anyway, desperate times: I tossed a bunch of stuff on a slice of bread and something magic happened. Or, you know, breakfast just got a little spicy and a lot more filling.
Why I Keep Making This (Even When Everyone’s Whinging)
I make this when I need breakfast in five mins but can’t stomach another sad, bare toast situation (looking at you, lonely peanut butter). My kids, for better or worse, think the sriracha drizzle looks “fancy” (little do they know). Plus, it’s protein-packed, so I’m not gnawing my arm off by 10 a.m. Oh, and if your egg doesn’t come out perfect on the first try, just call it “rustic.” Works every time. Or at least, that’s what I tell myself when someone points out it’s a little runny.
Here’s What You’ll Need (But Don’t Panic If You Don’t Have The Exact Stuff)
- 1 slice of your favorite bread (I love a rough sourdough but honestly, white, rye, or even that dinky gluten-free loaf at the bottom of the freezer works.)
- 1/2 cup cottage cheese (full fat has my heart but use low-fat if you must; once, I even swapped in ricotta—my grandma would probably have words about that, but what can you do?)
- 1 egg (I’ve even tried a scrambled version when the yolk fought back, which was…fine?)
- Sriracha, to taste (Or another hot sauce, if that’s your thing—Frank’s RedHot isn’t bad either)
- Salt and pepper, obviously (though I always forget the pepper until halfway through eating)
- Optional: a sprinkle of everything bagel seasoning, or chives, or just whatever sad wilted herb is dying in your crisper
Here’s How I Get It On The Table (Give Or Take A Step Or Two)
- Pop your bread in the toaster or grill until it’s golden brown. I mean, do it as crispy (or chewy) as your soul desires. Sometimes, I forget about it and end up with more of a biscuit than toast.
- While that’s happening, fry your egg how you like it. Sunny side up is my go-to, because the yolk dribbles down all lovely, but over-easy, poached, or yeah, even scrambled all work. Don’t sweat perfection—no one’s judging here.
- Spread the cottage cheese thickly over the hot toast. This is where I usually sneak a taste, because warm cottage cheese is surprisingly comforting.
- Plonk the egg right on top of that cloud of cheese. If it slides onto the counter instead, you’re not alone. Happens more often than I’d like to admit (honestly, sometimes gravity is just out to ruin my breakfast).
- Drizzle as much sriracha as your tastebuds can handle over the top. Sometimes I get artistic and make a zigzag. Sometimes it’s more of an abstract blob. Both taste fine.
- Give a good sprinkle of salt and a few grinds of pepper. This is where I finally remember the pepper, most days.
- If you’re fancy, top with those optional herby bits. If you’re not, just eat it as is (with pride).
Worth-Noting Stuff From My Many Slightly Chaotic Toast Experiments
- If your cottage cheese is really runny, plop it in a sieve for a couple of mins. Or just embrace the mess, honestly.
- The toast-to-egg ratio matters—a big slice can be too bready, a teeny one gets lost under all that topping.
- Oh, and don’t panic if your yolk breaks. That’s what napkins (or shirt sleeves, but probably napkins) are for.
If You Want To Mix Things Up (And One That Flopped)
- Avocado swap: I’ve smeared on mashed avo instead of cottage cheese when I was out (delish!)
- Greek yogurt experiment: Not quite as creamy, but worked in a pinch. Actually, I find it works better if you mix in a bit of lemon juice.
- Chili flakes version: Tried chili flakes instead of sriracha once. Too dry for me, but someone out there probably likes it.
Equipment (Sort Of Optional, Sort Of Not)
- Toaster or grill (No toaster? Bung it under the broiler or even in a dry frying pan. I once used the oven grill tray. Not the most efficient…)
- Frying pan (Non-stick is lovely, but if all you have is a crusty old skillet, go for it. And don’t forget a spatula—or flip the egg with a fork if you must. I do sometimes.)
How I Store Leftovers (But Honestly, They Rarely Exist)
If you manage not to hoover it down in one sitting, you can pop leftovers in the fridge, wrapped up tight. Good for a day or so before everything gets a bit sad. That said, in my house it never lasts more than an hour, let alone the whole day—toast just vanishes somehow.
How I Like To Eat It (And My Kid’s Odd Habit)
I love it with a steaming mug of builder’s tea (or coffee if it’s one of those days). Sometimes I slice it into quarters and eat it standing by the sink—don’t ask why, it just feels right. My kid dips the corners in ketchup, which I try not to judge. Breakfast is sacred.
What I Learned (Sometimes The Hard Way)
- Let the toast cool a moment before spreading cheese—it melts right off otherwise. I once rushed it, and all I got was a soggy cheese puddle. Live and learn.
- Don’t pile so much cottage cheese that your egg just slides off and does a runner. Balance is key (even if I forget half the time).
Quick Real-World Questions (And My Best Answers)
- Can I prep this ahead? Sort of. Toast doesn’t love sitting around, but you can fry off a couple eggs and scoop cottage cheese into a bowl for fast assembly.
- Does the cottage cheese have to be room temp? I mean, if you remember, sure. If not, straight from the fridge is fine—haven’t noticed too much difference, to be honest.
- I don’t do spicy—any ideas? Absolutely! Try a drizzle of honey instead, or just skip the sriracha. Maybe actually, some smoked paprika on top is nice, too.
- Can this be made vegan? Well, kind of! Use a sturdy vegan bread, a tofu scramble or Just Egg, and vegan cottage cheese (if that’s a thing where you live). Not quite the same, but close enough.
- What’s the best bread? Totally up to you. Though, on second thought, the chewier, the better. White sandwich bread works but you’ll have more fun with something toothsome.
And okay, here’s a completely unrelated but true story: once I tried making this after watching a cooking competition, and ended up with sriracha in my eyebrow. Turns out, spicy eyebrows are very motivating. Anyway, hope you have more luck and less facial chaos!
Ingredients
- 2 slices whole grain bread
- 1/2 cup low-fat cottage cheese
- 2 large eggs
- 2 teaspoons sriracha sauce
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- 1 teaspoon olive oil
- Optional: sliced avocado for topping
Instructions
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1Toast the whole grain bread slices until golden and crisp.
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2While the bread is toasting, heat olive oil in a non-stick skillet over medium heat. Crack in the eggs and cook to your desired doneness, seasoning with salt and pepper.
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3Spread cottage cheese evenly over the toasted bread slices.
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4Top each toast with a cooked egg.
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5Drizzle sriracha sauce over the eggs and sprinkle with chopped chives. Add sliced avocado on top if desired.
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6Serve immediately while warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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