Watch how it’s made on Instagram
About 25 g of protein on one slice of toast, and I could eat this every day. Chilli oil and Dijon do the work, with a tiny drizzle of maple syrup if you like it sweet and spicy.
Serves 1
Prep 5 min
Cook 8 min
The recipe
Per serving · 1 slice
410 kcal · 26 g protein · 1.5 g fibre · 18 g fat
Ingredients
2 eggs
¼ cup2 heaped tbsp cottage cheese
1 tsp chilli oil
1 tsp Dijon mustard
1 tbsp fresh chives, chopped
1 large slice sourdough, toasted
A little maple syrup, optional
Method
Boil the eggs
Lower the eggs into boiling water and cook for 8 minutes. Cool them in cold water, then peel.Mash
Put the eggs in a bowl with the cottage cheese, chilli oil, Dijon and chives. Mash with a fork, leaving a little texture.Pile it on
Spoon it onto the toasted sourdough and season with a little salt and pepper.Finish
A tiny drizzle of maple syrup on top, if you like sweet with your heat.
Make it yours
Jammy yolks
Boil the eggs for 6 to 7 minutes instead. Messier, and very good.
More fibre
Use a seeded or wholegrain sourdough and add a handful of rocket (arugula) on top.
No chilli oil
A pinch of chilli flakes and a teaspoon of extra virgin olive oil.
Worth knowing
Eggs → complete protein, plus choline, a nutrient most people eat less of than they need.
Cottage cheese → mostly casein, a protein your body digests slowly.
Sourdough → the long fermentation gives it flavour and chew. A loaf with some wholegrain flour adds fibre too.
Chilli oil → the easiest way to make eggs taste like more than eggs.
Eight minutes is the sweet spot. Set enough to mash, still creamy enough to hold together.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
