Scrambled eggs are one of those dishes that never go out of style. Whether you’re rushing out the door in the morning or sitting down to a slow weekend brunch, they’re a reliable favorite. For me, eggs have been on the table almost daily for the past 25 years while feeding two athletes, so I’ve experimented with countless ways to make them. And let me tell you, this version with cottage cheese might just be the best yet.
The secret here is that spoonful of cottage cheese. If you’ve never tried adding it to eggs, you’re in for a treat. As the eggs cook, the cottage cheese melts into them, creating an incredibly creamy, custard-like texture that feels far more indulgent than it really is. The flavor stays mild, so even if you’re not a huge fan of cottage cheese on its own, it simply disappears into the eggs, leaving you with extra richness and an impressive protein boost.
What I love most about this recipe is its simplicity. With just butter, eggs, cottage cheese, and a sprinkle of seasoning, you can have a dish that tastes restaurant-worthy in under five minutes. Fresh chives on top add a bright, oniony freshness that cuts through the creaminess, making every bite perfectly balanced.
For serving, thick slices of toasted sourdough bread are a must. They soak up the creamy eggs beautifully and make this meal feel complete. If you’re feeling fancy, add toppings like smoked salmon, avocado, or roasted cherry tomatoes to turn your breakfast into a café-style plate. It’s wholesome, filling, and versatile enough to enjoy any time of day.
Healthy eating doesn’t have to mean sacrificing flavor or spending hours in the kitchen. These cottage cheese scrambled eggs are proof that the simplest recipes often deliver the most satisfying results. Once you try them, I promise plain scrambled eggs will never feel quite the same again!
Creamy Cottage Cheese Scrambled Eggs
Equipment
- Skillet
- Mixing Bowl
- Spatula
Ingredients
- 2 tablespoons butter
- 4 extra large eggs
- 1/4 cup cottage cheese 60g
- Black pepper to taste
- Fresh chives chopped
Instructions
- Melt the butter in a skillet over a medium low heat.
- Beat the eggs in a jug, add the cottage cheese, and stir to combine.
- Pour into the hot skillet and cook, stirring continually, until the eggs have just come together.
- Serve on thickly sliced toasted sourdough bread with cracked black pepper and fresh chopped chives.
