Creamy Cottage Cheese Avocado Toast
Let Me Tell You About This Toast I Can’t Stop Making
So, I’m not what you’d call an early bird (I’m more like a slightly confused pigeon before coffee), but this Creamy Cottage Cheese Avocado Toast has pulled me out of many groggy mornings. First time I made it, I remember mixing up the order of toppings and, honestly, it turned out fine—maybe even better? The point is, this recipe is full of little happy accidents, and it always tastes like a bit of an upgrade from the usual slice of bread flung in the toaster. Plus, I love how you can dress it up for company or just scoff it down in your pajamas with the dog giving you those hopeful eyes. (Sorry, buddy, no avocado for you…)
Why This Toast Just Makes Sense (At Least To Me)
I make this when I want breakfast that feels a little fancy without, you know, getting out a frying pan or washing an extra bowl (can you tell I hate dishes?). My family goes nuts for it, probably just because of the creamy cheesy thing happening, though sometimes my teenager tries to pretend she’s too cool for “weird cheese”. Not fooling anyone. It’s also the only method I’ve found where avocado never gets boring—sometimes I smash it, sometimes I leave big chunks, depends on my mood. There was a time I tried making it with fancy artisan bread but honestly, supermarket rye works when you’re in a pinch. (Also, I once forgot the lemon; don’t recommend—it was sort of flat but maybe that’s just me!)
Stuff You’ll Need (But You Can Get Creative)
- 2 slices of your favorite bread (I usually use wholegrain, but when the bakery’s rye is calling my name, I answer. Grandma always swore by white bread, odd but it actually works)
- 1 ripe avocado (if it’s a little mushy, that’s absolutely fine, just scoop around the brown bits)
- 1/2 cup cottage cheese (lately I’ve tried the whipped kind—amazing. Full fat or low fat, whatever you like)
- Juice of half a lemon (or a cheeky splash of bottled lemon if that’s all you’ve got, no judgement)
- Good pinch of salt (I throw in Maldon flakes if I’m feeling posh, otherwise just regular salt is A-OK)
- Cracked black pepper (sometimes I go wild and use chili flakes instead—no regrets)
- Drizzle of olive oil (technically optional but really brings it together)
- Optional: sliced radishes, chopped chives, or cherry tomatoes—I just use whatever’s rolling around in the crisper
Here’s How I Throw It Together (Give or Take)
- Toast your bread. I like it on the darker side, which is probably why my toaster keeps trying to set off the smoke alarm. If you don’t have a toaster, skillet works. Or in the oven under the grill—but keep an eye on it! I’ve learned the hard way.
- While that’s happening, scoop out your avocado into a small bowl (or just mash it right on the bread if you can’t be bothered to wash a dish—totally legit). Squeeze over the lemon juice. Add a sprinkle of salt and give it a quick mash with a fork. Don’t stress about getting it perfectly smooth; a few chunky bits are nice (more character, yeah?).
- Spread the cottage cheese over the hot toast—don’t be stingy here! I sometimes do a thick layer because more is more. Then dollop or spread your avo mash over the top. Or switch the order. Actually, I find it works better with cheese first but sometimes I’m just not paying attention.
- Add your extras: few slices of radish (the crunch is unreal), scatter of chives, a grind of black pepper. Drizzle with olive oil if you’re feeling it.
- This is where I usually sneak a bite instead of waiting to sit down. Don’t worry if it looks a bit weird at this stage—it always does, and then suddenly it’s brilliant.
Stuff I’ve Learned (Usually The Hard Way)
- If your avocado’s a bit sad, mixing it with lemon makes it taste fresh again—like a makeover for fruit.
- Over-toasting the bread is okay. Under-toasting? Not so much, gets soggy.
- I thought fancy olive oil would make all the difference; honestly, any will do most days.
- Don’t use super runny cottage cheese—turns the toast into soup, which is a different breakfast entirely.
If You Want To Mix It Up (Or Just Ran Out Of Something)
- Tried topping with smoked salmon, which was… fine but I prefer it simple. Maybe you’ll love it though?
- Sriracha on top for a spicy kick—this is my partner’s move, and it’s become a weekend thing.
- Mash in a boiled egg with the avocado—makes it even more filling, though honestly, messier than I expected.
- Once, I added pineapple. It was not a good time. Wouldn’t recommend, unless you’re really adventurous or out of options.
What You Might Use (Don’t Stress If You Don’t Have It)
- Toaster (but an oven or skillet does the trick in a pinch, takes a bit longer, naturally)
- Small bowl and fork (or, like I said, mash right on the toast if you’re feeling bold and lazy)
- Knife, for slicing extras (I’ve used a butter knife for everything, but a proper chef’s knife makes you feel fancy…even if you’re still just making toast)
Keeping It Fresh (Emphasis on ‘If’)
If, and it’s a big if, you end up with leftovers, the avocado will start to brown by the next day—but a bit of lemon helps. Usually, though, in my house it never lasts more than a day! But if you need to, pop it in an airtight tub in the fridge, and eat it within 24 hours. I think it tastes better right after you make it, though.
How We Eat It (Because There Are Options)
I love it piled up with tomatoes on the side and a cup of Joe—proper builder’s tea works too (call me old-fashioned). My sister insists on topping hers with hot sauce and—wait for it—crushed tortilla chips. Wild but actually, not half bad. Sometimes we eat it as a snack, sometimes breakfast-for-dinner (brinner?!).
Stuff I Wish I’d Known (AKA ‘Don’t Rush This Part’)
- I once tried rushing the toasting step and threw half-warm bread under the topping—guess what? Soggy disaster. Give it time, it’s worth it.
- Don’t skip the lemon. Seriously. Avocado without lemon is like tea without a biscuit.
- Layering matters (sometimes). Cheese first: keeps the avocado from soaking the bread too fast.
Real People, Real Questions (Probably From My Own Life)
- Q: Can I use cream cheese instead of cottage cheese?
A: Oh for sure, I’ve done it when I ran out and, honestly, it’s a bit heavier but totally lush. - Q: What if my avocado is rock hard?
A: I’ve been there – if you can wait, toss it in a paper bag for a day or two. If you can’t, maybe just use more cheese, or even a handful of spinach for the green vibes. - Q: Is this okay for lunch?
A: Absolutely. Actually, I probably eat it for lunch more often. Throw on an egg or leftover roast veggies and you’ve got a meal. - Q: Any gluten free tips?
A: Easy – just grab your favourite gluten free bread (mine’s a bit crumbly, but the toppings hide that). Or, on second thought, maybe use rice cakes but I like them less. - Q: Can I prep it ahead?
A: I wouldn’t recommend assembling fully in advance—the bread gets sad. But you can mash the avo and store it with lemon, and keep the cheese ready to go. Then just build it fresh…
And now, honest truth—sometimes the simplest toast is better than anything else you could cook up. Or maybe I’m just hopelessly addicted to cottage cheese, but either way, you can’t go too far wrong here. Grab what you have, give it a go, and if your toast comes out a bit wonky… well, that’s half the fun, innit?
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 1/2 cup low fat cottage cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon red pepper flakes (optional)
Instructions
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1Toast the whole grain bread slices until golden and crisp.
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2In a small bowl, mash the avocado with lemon juice, sea salt, and black pepper until smooth.
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3Spread the creamy cottage cheese evenly over each slice of toasted bread.
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4Top with the mashed avocado mixture, spreading it gently over the cottage cheese.
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5Sprinkle chopped fresh chives and red pepper flakes on top. Serve immediately.
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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