This cottage cheese avocado toast is a protein-packed update to the classic—ideal for a healthy breakfast or light lunch. Creamy cottage cheese, ripe avocado, and a hard‑boiled egg combine for a satisfying bite that delivers about 30g of protein per serving.
If you love avocado toast, adding cottage cheese elevates the texture and increases the protein, keeping you full longer. Cottage cheese brings a mild creaminess that pairs perfectly with avocado, while the hard‑boiled egg adds extra substance and nutrients. The result is a balanced, flavorful toast that’s quick to prepare and great any time of day.
Ingredients You’ll Need
Only a handful of simple ingredients are required to make this high‑protein toast:
- Cottage cheese: Any style works—whole milk for extra creaminess, or reduced fat if you prefer.
- Avocado: Choose one that yields slightly to gentle pressure but is not overripe.
- Bread: Sourdough or whole grain are good choices for texture and fiber.
- Egg: A hard‑boiled egg adds protein and richness; free‑range or organic if available.
- Dijon mustard: Adds a mild tang; grainy Dijon also works well.
- Red onion: Finely sliced for freshness and color.
- Sesame seeds and parsley: Optional garnishes that add flavor and visual appeal.
Full ingredient amounts are shown in the recipe card below.
How to Make Cottage Cheese Avocado Toast
Boil the egg: Place the egg in a pot, cover with cold water, and bring to a boil. Remove the pot from heat, cover, and let the egg sit in the hot water for 10 minutes. Transfer to an ice bath to cool, then peel.
Toast the bread: Toast slices to your preferred crispness.
Make the avocado mixture: In a medium bowl, combine diced or mashed avocado, cottage cheese, sliced or chopped hard‑boiled egg, finely chopped red onion, Dijon mustard, salt, and pepper. Mash with a fork until you reach a creamy, slightly chunky texture and mix until well combined.
Assemble: Spread the cottage cheese‑avocado mixture evenly across the toasted slices. Garnish with toasted sesame seeds and freshly chopped parsley. Serve immediately.
Substitutions and Variations
- Gluten‑free: Use gluten‑free bread.
- Dairy‑free: A reliable dairy‑free cottage cheese substitute is hard to find; consider mashed beans for creaminess if avoiding dairy.
- Spicy: Stir in a teaspoon of sriracha and finish with red pepper flakes.
- Greek style: Add a tablespoon of crumbled feta and top with cherry tomatoes, olives, and a drizzle of olive oil.
- Egg‑free: Omit the egg or replace it with a small tin of tuna, mashed cannellini beans, or cooked edamame for extra protein.
Tip: Hard‑boiled eggs keep well in the fridge, so cook a batch at the start of the week to speed up morning assembly.
How to Store
For best texture and color, assemble the toast just before serving. If needed, store the avocado‑cottage cheese mixture in an airtight container in the refrigerator for up to one day; it should hold its color reasonably well when chilled.
Recipe FAQ
Any variety will work. Whole milk cottage cheese is creamier, while low‑fat options still provide plenty of protein. Small‑curd styles blend smoothly with avocado.
Yes. Omit the egg or swap it for tuna, mashed beans, or edamame to keep the dish protein‑rich.
Try sriracha for heat, add feta for a Mediterranean twist, or top with cherry tomatoes, olives, and a drizzle of olive oil.
More Cottage Cheese Recipes
Cottage Cheese Egg Salad
Cottage Cheese Mashed Potatoes
Ground Beef Zucchini Casserole
If you try this cottage cheese avocado toast or have questions, please leave a comment and rating on the recipe. I’d love to hear your feedback and any variations you make.
Cottage Cheese Avocado Toast
- Author: Caitlin Rule
- Total Time: 15 minutes
- Yield: 2 slices toast
Description
This cottage cheese avocado toast is a high-protein twist on the classic—creamy cottage cheese, avocado, and egg make a satisfying meal with roughly 30g of protein per serving.
Ingredients
- 2 slices sourdough bread
- 1 large egg
- ¼ avocado
- ½ cup cottage cheese
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Sesame seeds and parsley, for garnish
Instructions
- Place the egg in a medium pot and cover it with cold water. Bring to a boil, then cover the pot and remove it from the heat. Let the egg sit in the hot water for 10 minutes. Transfer to an ice bath immediately to stop cooking. Once cool, gently crack and peel the shell.
- Toast your bread to your desired level of crispiness.
- In a medium bowl, combine the avocado, cottage cheese, sliced hard‑boiled egg, onion, Dijon mustard, salt, and pepper. Use a fork to mash the avocado and egg until smooth, then mix well.
- Spread half of the cottage cheese mixture on one slice of toast and the other half on the second slice. Sprinkle with sesame seeds and parsley. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toast
- Cuisine: Australian
Nutrition
- Serving Size: 2 slices toast
- Calories: 450
- Sugar: 6.3g
- Fat: 16.4g
- Carbohydrates: 47.9g
- Fiber: 6.1g
- Protein: 30.3g