This whipped cottage cheese bowl turns a handful of fridge staples into a savory, satisfying breakfast that feels a lot more special than it is. Blending the cottage cheese gives it a creamy, dip-like base that plays perfectly against crunchy cucumber, juicy tomatoes, and a jammy soft-boiled egg. It's the kind of no-cook-heavy meal that saves you on busy mornings when you still want real food.
About 15 minutes start to finish, mostly hands-off while the egg simmers.
Per serving (makes 1): 571 cal · 40.2g protein · 18.2g carbs · 34.8g fat
Ingredients
- 1 cup cottage cheese
- 2 oz egg
- 1/2 cup cherry tomatoes
- 1/2 cup cucumber
- 1/4 cup avocado
- 1 tsp everything bagel seasoning
- 1 tsp olive oil
Instructions
- Blend cottage cheese until smooth and spread across a shallow bowl.
- Soft boil the egg for 7 minutes, peel, and halve.
- Halve tomatoes, dice cucumber and avocado, arrange over cottage cheese.
- Top with egg, drizzle olive oil, and finish with everything bagel seasoning.
Meal prep & storage
Whip a big batch of cottage cheese and store it in an airtight container in the fridge for up to 4 days; give it a quick stir before serving. Soft-boiled eggs also hold for up to 4 days refrigerated in their shells, and you can pre-chop cucumber and halve tomatoes a day ahead. Assemble fresh when you're ready to eat, since this bowl is meant to be enjoyed cold and doesn't reheat well.
Swaps
No cottage cheese on hand? Thick Greek yogurt or labneh whips up into a similar creamy base. Swap the soft-boiled egg for smoked salmon, flaked tuna, or crumbled feta, and trade the everything bagel seasoning for za'atar or a pinch of chili flakes with sesame seeds to keep that savory, crunchy finish.
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