Cottage cheese scrambled eggs and bacon
Ingredients
4 oz. 110 g bacon
4 4 large egglarge eggs
½ cup (3 2 ⁄ 3 oz.) 120 ml (110 g) cottage cheese
¼ tsp ¼ tsp salt
1 pinch 1 pinch ground black pepper
1 tbsp 1 tbsp finely sliced scallionfinely sliced scallions or fresh chives
Instructions
Add the bacon to a cold non-stick skillet and cook over medium heat until crisp. Transfer the bacon to a plate, leaving the rendered bacon fat in the skillet.
Meanwhile, whisk the eggs and cottage cheese in a bowl until well combined. Season lightly with salt and black pepper, keeping in mind that the cottage cheese and bacon both add saltiness.
Reduce the heat to low to medium-low. Pour the egg mixture into the same skillet and cook gently in the bacon fat, stirring slowly with a spatula, until softly set and creamy. Remove from the heat while the eggs are still slightly glossy, as they will continue cooking from the residual heat.
Divide the scrambled eggs between the plates. Top with the crispy bacon and scallions and serve immediately.
Can I use something other than bacon?
Yes. Serve the scrambled eggs with smoked salmon, ham, turkey bacon, or another low-carb protein instead. If you're not using bacon, cook the eggs in butter instead of bacon fat.
Can you taste the cottage cheese?
The cottage cheese adds creaminess and a mild tang, but the flavor isn't overpowering. For a smoother texture, blend the eggs and cottage cheese briefly before cooking.
For the creamiest scrambled eggs
Cook the eggs gently over low to medium-low heat and remove them from the heat while they're still slightly glossy. They'll continue to cook from the residual heat.
