Cottage Cheese Toast with Sunny-Side Up Egg & Bacon
The perfect breakfast: crispy sourdough bread, creamy cottage cheese, a velvety egg, and salty bacon. Who needs anything else? So easy to make and so crazy good, this hearty breakfast is ready in minutes!
Servings: 2 servings
Calories: 315kcal
Ingredients
- 2 slices sourdough bread thick cut
- 2 slices bacon
- 2 eggs
- 1/2 cup cottage cheese
- 1 teaspoon butter
- 1 teaspoon everything bagel seasoning
Instructions
- Toast the bread. Start by popping the sourdough bread into the toaster or oven until it's golden brown and crispy.
- Fry the bacon until crispy then drain on paper towels. Crumble it when it is cool enough to handle.
- Fry the egg in butter over medium-high heat for 2 minutes, then add 1/4 cup of water to the pan and pop a lid on the pan to steam and cook the top of the egg white; about 1 minute. Season the egg with salt and pepper.
- Spread 1/4 cup of cottage cheese on your toasted bread.
- Sprinkle crumbled crispy bacon all over the egg, and then add a pinch of everything bagel seasoning to the top.
- Dig in!
Notes
Chef Jenn's Tips
-
- Thick-cut sourdough is my bread of choice for cottage cheese toast, but any bread will work.
- Double or triple this recipe to feed more diners.
- Don't add the cottage cheese to the bread too soon, or it'll make your bread soggy.
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 35g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 761mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 374IU | Calcium: 102mg | Iron: 3mg