Cottage Cheese Scrambled Eggs with Sourdough

• 91
  6 pasture-raised eggs

  Farm Fresh Eggs91$7.00Buy from Leipers Creek Farm
• 88
  200 g whole milk cottage cheese

  100% grass-fed raw cottage cheese88$17.00Buy from Honeynut
• 92
  1 tbsp organic butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 77
  2 slices sprouted sourdough spelt bread

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 81
  15 g fresh microgreens

  Fresh Organic Radish Microgreens81$4.95Buy from Andi's Way

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1. 1

   In a medium mixing bowl, crack the pasture-raised eggs and add the whole milk cottage cheese, salt, and black pepper. Whisk briskly for about 1 minute until the mixture is uniform, leaving fine curd specks visible.

2. 2

   Place the slices of sprouted sourdough spelt bread into a toaster or toaster oven and toast for 3 to 4 minutes until golden brown and crisp.

3. 3

   Melt the organic butter in a medium nonstick skillet over medium-low heat for 1 minute until gently bubbling across the pan surface.

4. 4

   Pour the egg and cottage cheese mixture into the skillet. Let it sit untouched for 30 seconds until the edges just begin to set.

5. 5

   Gently sweep a silicone spatula across the bottom and sides of the skillet to form wide, glossy folds. Continue cooking over medium-low heat for 3 to 4 minutes, stirring slowly and continuously, until the eggs are softly set yet still custardy and moist.

6. 6

   Remove the skillet from the heat immediately to avoid overcooking from residual heat. Place one slice of toasted sourdough onto each plate, mound the scrambled eggs generously on top, and scatter the fresh microgreens over the eggs to serve.