Cottage Cheese Scrambled Eggs on Rye
Creamy scrambled eggs mixed with cottage cheese served over toasted rye bread for a delicious and protein-packed breakfast.
5 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
26g carbs
18g fat
Ingredients
For 4 servings
- 8 egg
- 1 cup cottage cheese
- 2 tablespoon butter
- salt — to taste
- black pepper — to taste
- 4 slice rye bread
- 2 tablespoon chive
Instructions
- 1
In a medium bowl, whisk together the eggs, salt, and black pepper.
- 2
Heat a non-stick skillet over medium-low heat and melt the butter.
- 3
Pour the eggs into the skillet and gently stir with a spatula, cooking for about 3-5 minutes until they start to set.
- 4
Add the cottage cheese to the eggs, gently folding it in until well combined and the eggs are creamy.
- 5
Toast the rye bread slices until golden brown.
- 6
Spoon the scrambled eggs over the toasted rye bread.
- 7
Garnish with chopped chives and serve immediately.
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