Description
A creamy, protein-packed breakfast that cooks in under 5 minutes. These soft, cloud-like eggs use cottage cheese for richness without heavy cream, making them perfect for busy mornings.
Ingredients
Scale
- 4 large eggs
- 1/2 cup (115g) cottage cheese (small curds)
- 2 tablespoons (30ml) milk or heavy cream
- 1 tablespoon (14g) butter
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Crack eggs into a mixing bowl and add cottage cheese, milk (if using), salt, and pepper.
- Whisk the mixture with a fork until combined; leave some small curds of cottage cheese for texture.
- Place an 8-inch non-stick skillet over medium-low heat and add butter, letting it melt and foam slightly without browning.
- Pour the egg mixture into the pan and let it sit for 30 seconds until the bottom sets.
- Gently push cooked edges toward the center, tilting the pan to let uncooked egg flow into empty spaces, creating fluffy curds.
- When eggs are mostly set but still slightly wet on top, sprinkle chopped chives over the surface.
- Fold eggs in half or scramble once more to distribute chives, then remove from heat immediately to finish cooking via residual heat.
Notes
Use medium-low heat to prevent rubbery eggs. Salt the eggs before cooking for better seasoning. If using low-fat cottage cheese, the texture may be drier. For leftovers, reheat gently with a splash of milk to maintain creaminess. This recipe does not freeze well.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 28
Keywords: cottage cheese eggs, fluffy eggs, quick breakfast, high protein breakfast, healthy eggs, chive eggs, 5 minute breakfast