Pan con tomate, but better. Creamy herby cottage cheese, kind of like ranch (that condiment Americans love) and topped with jammy eggs. It’s surprisingly super filling and takes just 10 minutes to make.
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Serves
1
FOR THE RANCH:
Cottage Cheese
Fresh Parsley
Fresh Chive
Lemon
Fresh Dill
Garlic Clove
Salt
Black Pepper
FOR THE TOAST:
Sourdough
Egg
Vine Tomato
Olive Oil
Serves
1
FOR THE RANCH:
Cottage Cheese
Fresh Parsley
Fresh Chive
Lemon
Fresh Dill
Garlic Clove
Salt
Black Pepper
FOR THE TOAST:
Sourdough
Egg
Vine Tomato
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place a saucepan of water on to boil. Once boiling, gently drop the eggs in and cook for 6 mins, until jammy. Toast the bread.
Step 2.
Add the cottage cheese into a bowl and finely grate the garlic into it. Finely mince the parsley, chives, dill (stalks and all). Add all three into the cheese, zest in ¼ of the lemon and squeeze in half the juice. Season with salt and plenty of black pepper, mix together.
Step 3.
Spread the ranch-style cottage cheese, make a divot in the middle, and grate the tomato in. Top with the eggs and a drizzle of olive oil. Finish with some salt and pepper.
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Notes (2)
B
Ben G.
4 months ago
So easy and delicious, amazing fresh flavours.
H
Hailey B.
5 months ago
Simple and delicious
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