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2
5 minutes
10 minutes
1 tablespoon butter, plus more for the toast
4 large eggs
½ cup cottage cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 large ripe avocado, sliced
1–2 tablespoons chili crisp oil, or to taste
Microgreens or fresh arugula, for topping
Place the sourdough directly on the griddle and toast until golden and crisp on both sides. Remove from the griddle and spread with butter while still warm.
Crack the eggs into a bowl, season with salt and black pepper, and whisk until combined.
Melt 1 tablespoon of butter on the griddle, then pour on the eggs. Gently scramble with your spatulas.
As the eggs begin to set, add the cottage cheese. Continue gently folding and scrambling until the eggs are soft, fluffy, and creamy. Remove from the heat.
Layer the sliced avocado over each piece of toasted sourdough, then top with the cottage cheese scrambled eggs.
Drizzle with chili crisp oil and finish with microgreens or fresh arugula. Serve immediately.
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