Cottage Cheese Egg Toast

Ingredients

• 3 eggs (150g)
• 80g (1/3 cup) cottage cheese, 2%
• 1 thick slice (45g) wholemeal bread
• 5g (1 tsp) butter
• 1/4 tsp fine salt, 1/4 tsp cracked black pepper
• 1 tbsp chives, finely sliced

Method

1. Beat the eggs with the salt until the colour is completely uniform and no ribbons of white are left.
2. Toast the bread and butter it while hot, then set it on the plate. Scrambled eggs wait for nothing.
3. Put the pan on the LOWEST heat and pour the eggs in cold, with no fat. This is the whole technique.
4. Stir slowly and constantly with a spatula, dragging the set edges into the centre. Expect 3-4 min of nothing happening, then a sudden thickening.
5. Pull the pan off the heat while the eggs still look glossy and slightly underdone - they carry on cooking in the pan.
6. Fold in the cottage cheese off the heat. It cools the eggs and stops them setting any further.
7. Pile onto the toast and finish with the chives and a lot of black pepper.