This is the ULTIMATE weekday breakfast. If you are not a cottage cheese person, I full understand this may seem a little scary, but let me assure you it will be one of the best breakfasts you ever eat – plus it packed full of protein, so it will actually keep you full. Imagine stracciatella (the inside of burrata) in flavor, with a slightly different texture. And if the texture is really an issue for you, you can whip it up in a blender/food processor, and enjoy a silky smooth variation.

Good sourdough (I typically use my own but any sourdough will do) fried in olive oil and rubbed with fresh garlic, adorned with a generous layer of cottage cheese, dressed micro greens, and bright lemon zest. It hits on so many notes from creamy to bright to tangy to deeply savory. I beg you to try it at least once.

As for ingredients, I do have a few notes. For this I prefer a whole milk cottage cheese with some body – meaning it shouldn’t be too wet and loose. I like good culture cottage cheese.

For the greens, I like a rainbow micro greens, but feel free to use any variation of micro greens, sprouts, arugula, or other flavorful green. If what you have on hand has large leaves, shred or chop for eating ease.

And for the sourdough, pretty much any savory variation will work (white, multigrain, seeded, rye, etc.), but make sure you get a thick slice. You want the slice to be thick enough that although you fry it, the inside of the bread still has some softness to it. This will make for the ultimate bite, while still maintaining a base sturdy enough to hold up to the cottage cheese.

And finally, the key to this whole toast is: the garlic. The raw garlic adds a deeply savory and slightly spicy bite to the toast that is insanely addictive. For best results, make sure you rub the garlic on the toast while it is still pipping hot from the oil. Ideally, you should still be able to see the oil bubbling on the surface of the bread.

Cottage cheese sourdough toast

Recipe by BakesWithRachCourse: Breakfast, LunchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1 thick cut slice sourdough bread

• 1-2 Tbsp olive oil, depending on size of toast

• 1 clove garlic

• Whole milk cottage cheese

• 1 lemon

• Micro greens, sprouts, or arugula

• Salt & pepper

Directions

• Heat the olive oil over medium low in a skillet and add your toast. Fry your toast until golden brown and nicely fried on each side, 2-3 minutes per side. While the bread is frying, cut off the end of your garlic so you have an exposed edge.
• When the bread is fully fried, quickly transfer it to a cutting board and rub the exposed edge of the garlic all over the toast. I like to rub enough that at least half of the clove melts into the bread, but do as much as you like.
• On your cutting board, dress your micro greens with olive oil, a squeeze lemon juice, and a little bit of s&p. Taste and adjust.
• Top the garlic bread with a generous layer of cottage cheese. Season with salt and pepper. Top with dressed micro greens. Dust with lemon zest. Serve