These Jammy Egg Power Toasts Are The Easiest Dinner Ever
Yields: 1-2 servings
Total Time: 25 mins
Ingredients
1/2 tsp.
lemon zest plus
1 1/2 tbsp.
lemon juice
1 tbsp.
olive oil
1/4
small red onion, finely chopped
6
Castelvetrano olives, pitted and roughly chopped
Kosher salt and pepper
4
large eggs
3/4 c.
2% cottage cheese
2 tbsp.
dill fronds, roughly chopped
4
slices whole-grain bread, toasted
1 c.
baby arugula
Directions
Bring small saucepan of water to a boil. In small bowl, combine lemon juice, oil, onion, olives, and 1/4 tsp each salt and pepper. Let sit, tossing occasionally, 10 min.
Reduce heat so water is at rapid simmer, gently add eggs, and simmer 7 min. Fill medium bowl with ice water. Immediately transfer eggs to ice water to stop cooking, then drain and peel.
While eggs cook, in separate medium bowl, combine cottage cheese, dill, and lemon zest. Spread on toast, then top with arugula. Coarsely chop eggs and arrange on top. Spoon olive relish on top and sprinkle with cracked pepper if desired.
Per serving: About 477 cal, 22 g fat (5.5 g sat), 382 mg chol, 1,237 mg sodium, 39 g carb, 7 g fiber, 8.5 g sugar (3 g added sugar), 30 g pro
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