It’s not hard to find savory oatmeal breakfast recipes that incorporate eggs. Mix it and cook, top it with a sunny side up egg, eat them really close together on a plate…
Sweet oatmeal breakfast recipes are simple. Cook it with cinnamon and cocoa powder, throw some Splenda (is this what I’ve become? I don’t even remember “sugar” is a thing?) and fruit in there, toss chocolate chips in and call it breakfast.
But where are my savory cottage cheese breakfast options? Have you seen them? I’m worried? Why haven’t they called? It’s been forever/always? I mean sweet cottage cheese recipes are all well and good but they can be so desserty, amiright?? (seriously, has savory cottage cheese breakfast called yet? No? This is so unlike him/her/it/cheese in general.)
So I decided something had to be done. And that something was cooking up a sunny side up egg with a little salt, laying it tenderly atop some cottage cheese and dabbing that happy little breakfast nest with my favorite chunky peanut butter and red fig jam.
And jamming my spoon into the yolk to make some beautiful things happen.
This was everything I’d hoped for. It’s texturally pretty cool too. Whereas you might just have smooth on smooth on smooth with other cottage cheese based meals, this one has a variety of mouth feels to pair with the various tastes of sweetness and richness. You have the soft curd chunks from the cottage cheese to play off the crunchy peanut butter peanut pieces and nutty ground flaxseed, mixed with the smoothness of the swirls of rich egg yolk, and then finally the seedy fig jam adds a touch of sweetness to balance out all the heavier, fattier components. The salt and cinnamon just seal the deal, pairing savory and sweet in a marriage of awesome. This breakfast has everything that’s good in the morning.
- One egg
- 1/2 cup cottage cheese (4% Trader Joe’s Cottage Cheese is a god among cottage cheeses)
- 1 tablespoon chunky peanut butter
- 1 big teaspoon fig jam (I love the seeds and and chunks of actual figs that this jam brings…but uh, any jam would do I guess.)
- 1/2 tablespoon ground flaxseed (I used this the second time I made this breakfast so some of the pictures show it without)
- dash of salt
- sprinkle of cinnamon
It’s pretty easy when you
Heat up a pan with some cooking spray and fry an egg with a little salt for about three minutes, or until the whites are just set but the yolk is still wet. Plop your cottage cheese in a bowl and stir in the ground flaxseed, peanut butter, and jelly. Lay the sunny side up egg on top like an adorable little eggy blanket. Sprinkle the salt and the cinnamon. Have a beautiful little cathartic moment when you slice your spoon into the the yolk and get a little bit of every ingredient in every bite.
Breakfast is quickly becoming my favorite meal. It only gets better when you put everything that’s good in the world in one bowl. NOM.