Protein Packed Avocado Egg Toast

Author Blackstone Betty

No ratings yet

Servings

2

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

  • 2 thick slices sourdough bread
  • 1 tablespoon butter, plus more for the toast
  • 4 large eggs
  • ½ cup cottage cheese
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 large ripe avocado, sliced
  • 2 tablespoons chili crisp oil, or to taste
  • Microgreens or fresh Rocket, for topping

Directions

  1. Preheat your Blackstone griddle to medium-low heat, creating separate cooking zones for the toast and eggs.
  2. Place the sourdough directly on the griddle and toast until golden and crisp on both sides. Remove from the griddle and spread with butter while still warm.
  3. Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.
  4. Melt 1 tablespoon of butter on the griddle, then pour on the eggs. Gently scramble with your spatulas.
  5. As the eggs begin to set, add the cottage cheese. Continue gently folding and scrambling until the eggs are soft, fluffy, and creamy. Remove from the heat.
  6. Layer the sliced avocado over each piece of toasted sourdough, then top with the cottage cheese scrambled eggs.
  7. Drizzle with chili crisp oil and finish with microgreens or fresh rocket. Serve immediately.