Egg and Cottage Cheese Breakfast Bowl
Cottage cheese has so many wonderful applications, but as the base of this breakfast bowl, it really stands out. This dish would offer the perfect start to a busy weekday. Build it in a glass container and take it on the go!
- Serves:
- 1
- Prep Time:
- 10 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 308
- Fat
- 19 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Carbohydrate
- 15 g
- Fibre
- 3 g
- Sugars
- 5 g
- Protein
- 23 g
- Sodium
- 592 mg
- ½ cup ( 125 mL ) cottage cheese
- 1 hard or soft boiled egg (fried works too!)
- Half ripe avocado, pitted, peeled and sliced
- 2 mini radishes, sliced
- ½ cup ( 125 mL ) cucumber, sliced
- 1 tbsp ( 15 mL ) each finely chopped chives and green onion (or herbs of your choice)
- Pinch each salt and pepper
Instructions
-
Place cottage cheese in the bottom of bowl or to-go container. Place egg, avocado, radish, and cucumber on top. Garnish with herbs, salt, and pepper.
Notes
· Make your eggs the night before to cut down on preparation time. Hard boiled eggs can be kept in the fridge for up to a week.
· Include additional toppings such as tomatoes or wilted greens.
· If desired, substitute fried or poached eggs for hard or soft boiled eggs.