Protein Breakfast with Feta, Honey, Eggs and Cottage Cheese

A fast, satisfying and vividly fresh breakfast that comes together in just minutes. The marriage of soft feta with honey and lemon, creamy avocado, eggs and cottage cheese gives you the ideal balance of protein, healthy fats and brightness. Serve with sourdough toast and a generous sprinkle of spices for an easy, home-style plate with restaurant-level appeal.

Ingredients

• Feta — 1 oz | 30 g
• Honey — 1 tbsp | 1 tbsp
• Lemon juice — 1 tsp | 1 tsp
• Chili flakes — pinch
• Eggs — 2
• Salt and black pepper — to taste
• Cottage cheese — 3.5 oz | 100 g
• Avocado — 1.8 oz | 50 g (sliced)
• Arugula — 1 handful
• Sourdough bread — 1 slice
• Bagel seasoning or sesame seeds — for sprinkling

Step-by-step recipe

1. Make the sauce: mash the feta with a fork, then add the honey, lemon juice and a pinch of chili flakes. Stir until smooth and fragrant.
2. Toast the bread in a toaster or a dry skillet until crisp and golden.
3. Cook the eggs soft-boiled: lower them into gently simmering water for 7 minutes, then transfer to cold water for 1 minute and peel carefully.
4. Arrange the cottage cheese and a handful of arugula on a plate, then fan out the avocado slices alongside.
5. Halve the eggs and place them over the cottage cheese. Spoon the feta-honey mixture over the top.
6. Season with salt and pepper, then finish with bagel seasoning or sesame seeds. Serve with the crisp toast.

Tips and variations

• Fried eggs or soft scrambled eggs work well instead of boiled eggs.
• No arugula? Use spinach or a mixed salad blend.
• Cottage cheese can be replaced with thick Greek yogurt.
• Adjust the heat with more or fewer chili flakes, or use sweet paprika instead.
• For a gluten-free version, use gluten-free bread.

Nutritional value (per serving)

Frequently asked questions