Savory Cottage Cheese Breakfast Bowl

A bowl with sliced boiled eggs, cherry tomatoes, avocado, and beetroot, sprinkled with herbs and seeds. The bowl is on a textured, knitted mat, with another similar dish partially visible in the background.

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5 from 1 vote

Savory Cottage Cheese Breakfast Bowl

Prep Time10

Course: Breakfast, lunch, Snack

Cuisine: American

Servings:

Calories: 395kcal

Author: Agnieszka

Ingredients

1 ½ cup cottage cheese See Note 1
2 eggs hard-boiled or gummy (See Note 2)
2 beets medium, cooked (See Note 3)
½ avocado ripe
8 cherry tomatoes
2 teaspoon olive oil
2 teaspoon fresh dill chopped, or chives
1 teaspoon hemp seeds optional
salt and pepper to taste

Instructions

Divide cottage cheese between 2 medium bowls, ¾ cup cottage cheese in each bowl.
Cut hard-boiled eggs into quarters, roughly chop cooked beets, dice or slice avocado and cut cherry tomatoes in half.
Arrange cut up eggs, beets, avocado and cherry tomatoes on top of cottage cheese in each bowl.
Drizzle with olive oil and sprinkle with fresh dill, salt, pepper and hemp seeds (if using).
Serve immediately or store in air tight containers in the refrigerator for up to 3 days.

Notes

Note 1: I used reduced fat cottage cheese from Good Culture. Whole milk cottage cheese will also work great.

Note 2: To make "gummy" eggs (fully cooked but the yolk is shiny and gummy), first bring water to boil, add the eggs and set the timer to 7-8 minutes. After that, transfer them immediately to a bowl filled with ice and cold water and let cool.

Note 3: I used pre-cooked beets you can buy at the grocery store for convenience.

Note 4: If you want some crunch, you can also add diced cucumbers or radishes to this bowl.

Note 5: Add whatever fresh herbs you like: dill, chives, parsley, basil will all work great.

Note 6: If you like raw onion, feel free to add some chopped red onion or scallions.

Nutrition