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Greatest plates · Breakfast
Cottage Cheese Toast with Tomato and Chives
Cottage cheese has quietly become the easiest way to get twenty grams of protein onto a plate before work. Spread it thick on hot sourdough, pile sliced tomato on top, and season it properly — that last part is what makes it a breakfast rather than a diet.
Serves 2Prep 5 minCook 2 minBreakfastdairy
Containsdairy · gluten
KalaPlate Original
Protein 20%Carbs 50%Fat 30%
About 390 kcal a serve — 20 g protein, 49 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Toast the sourdough
ToastToast the sourdough until it is properly crisp — cottage cheese is wet, and soft toast under it goes to paste.
At the toasterToast →
2 min
Salt the tomato first
SeasonSlice the tomatoes thickly and lay them on a board. Salt them now and leave them while you do the next step — it draws the water out and concentrates the flavour, and it stops the toast going soggy later.
On the boardSeason →
Build and finish
BuildSpread the cottage cheese thickly over the hot toast, lay the tomato on top, then finish with olive oil, a good grind of pepper and the chives.
On the plateBuild →
Cook's noteSalting the tomato a few minutes ahead is the difference between watery toast and a proper breakfast. The liquid that pools on the board is worth spooning over too.
Estimated per serve
390 kcal · 20 g protein · 49 g carbs · 13 g fatestimates, within ~10%
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