Eggy bread, cottage cheese & apricot chia jam
A tasty, high protein, healthy breakfast that's full of flavour and low in sugar
Last week I made apricot and thyme jam with chia seeds instead of sugar. It's so quick and easy to make (takes 5-10 minutes) and tastes gorgeous. I've been using it in various ways (porridge, breakfast yogurt bowls, on toast), but this breakfast was my favourite yet.
The base is eggy bread which is just slices of sourdough soaked in beaten eggs and fried until golden brown (I didn't use any milk, sugar or spices so it's not quite French toast).
Load with creamy cottage cheese and the jam for a really tasty, high protein (25-30g), healthy breakfast that's low in sugar (only sugar is the natural sugars in the apricots).
If you haven’t made my jam, you can use any jam of choice, or warm some fruit in the microwave until soft and top with that - try cherries, peaches or nectarines, or any summer berries.
You'll need (per portion):
2 slices bread (I used sourdough)
2 eggs
Butter for frying
100g cottage cheese
3-4 tbsp apricot & thyme chia jam (or jam/stewed fruit of choice)
Drizzle of honey (optional)
Break the eggs into a wide bowl. Beat with a fork and season with a touch of salt. Dip one of the pieces of bread in, let it soak for a few moments, then turn over to coat the other side.
Heat a large frying pan over a medium heat and add a knob of butter. Add the first piece of bread.
Soak the second piece of bread in the egg then add that to the pan too. Cook until both pieces are golden brown on both sides.
Serve the eggy bread with the cottage cheese and jam on top. If you want the jam to be more drizzleable, you can loosen it with a touch of water in a small bowl.
The jam is quite tart - if you want to add a little more sweetness, a drizzle of honey makes a nice finish, as does a little sprinkle of salt to make all the flavours pop.