Ranch Cottage Cheese & Tomato on Toast
Pan con tomate, but better. Creamy herby cottage cheese, kind of like ranch (that condiment Americans love) and topped with jammy eggs. It’s surprisingly super filling and takes just 10 minutes to make.
Ingredients · Servings 1
- 150g Full-Fat Cottage Cheese
- 5g Fresh Parsley
- 5g Fresh Chive
- .5 Lemon
- 10g Fresh Dill
- 1 Garlic Clove
- Salt
- Black Pepper
- 1Slice Sourdough
- 2 Egg
- 1 Vine Tomato
- Olive Oil
Method · 10 min
- Place a saucepan of water on to boil. Once boiling, gently drop the eggs in and cook for 6 mins, until jammy. Toast the bread.
- Add the cottage cheese into a bowl and finely grate the garlic into it. Finely mince the parsley, chives, dill (stalks and all). Add all three into the cheese, zest half of the lemon and squeeze in as much juice as you like. Season with salt and plenty of black pepper, mix together.
- Spread the ranch-style cottage cheese, make a divot in the middle, and grate the tomato in. Top with the eggs and a drizzle of olive oil. Finish with some salt and pepper.
