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Cottage Cheese Toast (4 Ways)

Crisp sourdough spread with whipped cottage cheese and topped 4 ways: avocado and egg, berry and honey, tomato basil, and smoked salmon with cucumber.
Print Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 4 slices
Calories 285 kcal

Ingredients
  

Base

  • 4 slices thick-cut sourdough bread
  • 1 cup full-fat cottage cheese microbial rennet
  • 1 tsp olive oil optional

Avocado & Egg

  • 1/2 medium avocado sliced
  • 1 large egg fried or hard-boiled
  • 1/2 tsp everything bagel seasoning

Berry & Honey

  • 1/4 cup blueberries
  • 2 medium strawberries sliced
  • 1 tsp honey
  • 1/2 tsp chia seeds

Tomato Basil

  • 1/3 cup cherry tomatoes quartered
  • 1 tsp pomegranate molasses or olive oil
  • 3 leaves fresh basil torn

Smoked Salmon & Cucumber

  • 2 oz smoked salmon
  • 1/4 cup English cucumber shaved into ribbons
  • 1/2 tsp fresh dill chopped
  • 1/4 tsp black pepper

Instructions
 

  • Pour off any liquid from the cottage cheese. For a smooth spread, blend it for 30 to 45 seconds.
  • Toast the sourdough until deep golden and firm, or brush with oil and toast in a skillet for 2 to 3 minutes.
  • Spread about 1/4 cup of cottage cheese on each slice.
  • Top slice 1 with avocado, egg and everything bagel seasoning.
  • Top slice 2 with berries, honey and chia seeds, and slice 3 with tomatoes, pomegranate molasses, flaky salt and basil.
  • Top slice 4 with cucumber ribbons, smoked salmon, dill and pepper. Serve right away.

Notes

Eat within 15 to 20 minutes so the toast stays crisp. Whipped cottage cheese keeps 4 days in the fridge. Choose cottage cheese made with microbial rennet.
Keyword cottage cheese recipes, cottage cheese toast, high-protein breakfast