Savoury cottage cheese bowl with egg, tomatoes and crispbread
Creamy cottage cheese with a jammy soft-boiled egg, tomatoes, cucumber and herbs, served with wholegrain crispbread. 35 g protein per serving, ready in 15 minutes without a pan.
Ingredients
- 200 gcottage cheese(well drained)
- 1egg(medium, at room temperature)
- 100 gcherry tomatoes(halved)
- 75 gcucumber(thinly sliced)
- 20 gwholegrain crispbread(about 2 slices per serving)
- 5 gchives(finely sliced)
- 2 ½ gdill(roughly chopped)
- 5 golive oil
Instructions
- 1
Bring water to a rolling boil in a small pot. Lower the 1 egg in with a spoon, cook for 7 minutes, then transfer straight into cold water.
- 2
While the eggs cook, halve the 100 g cherry tomatoes and slice the 75 g cucumber thinly.
- 3
Divide the 200 g cottage cheese between two shallow bowls and season with salt and black pepper.
- 4
Arrange the tomatoes and cucumber around the cottage cheese so every component stays visible.
- 5
Peel the 1 egg, halve them and set them cut side up in the bowl. Add a pinch of salt directly onto the yolk.
- 6
Scatter over the 5 g chives and 2 ½ g dill, drizzle with the 5 g olive oil and finish with freshly ground pepper.
- 7
Serve the 20 g wholegrain crispbread alongside and eat straight away, while the yolk is still warm.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 78 kcal | 363 kcal |
| Protein | 8 g | 35 g |
| Carbs | 5 g | 23 g |
| Fat | 3 g | 14 g |
| Fiber | 1 g | 5 g |
Frequently asked
How much protein does cottage cheese actually have?
Depending on the brand it sits at 11 to 13 g of protein per 100 g for only around 73 kcal. That makes it one of the cheapest protein sources in the chiller cabinet, no powder required.
Can I prep the bowl the night before?
Partly. Boiling the eggs, chopping the herbs and slicing the vegetables all work fine. Store everything in separate containers and assemble in the morning, otherwise the vegetables release water and the cottage cheese turns runny.
What can I use instead of cottage cheese?
Quark whipped with a splash of milk hits similar protein numbers and tastes milder. Skyr works too, but it is noticeably more sour and then needs a little extra olive oil.
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