Clean recipe · mob.co.uk
High Protein Cheesy Pesto Egg Smash
A creamy, cheesy egg smash loaded with pesto, cottage cheese and Parmesan, with toasted pine nuts for crunch and a squeeze of lemon to lift it. Perfect for whacking in the fridge for a quick high protein meal ready in minutes.
Original recipe: mob.co.uk
- Yield:
- 3 servings
- Prep:
- 10 min
- Cook:
- 10 min
- Total:
- 20 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 10 Egg
- 30g Pine Nuts
- 2tbsp 5% Fat Greek Yoghurt
- 4tbsp Full-Fat Cottage Cheese
- 2.5tbsp Pesto
- 40g Parmesan
- .5 Lemon
- Salt
- Black Pepper
- 3Slice Sourdough
Instructions
- Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins.
- Meanwhile, toast the pine nuts in a dry frying pan over a medium heat for 2-3 mins, tossing regularly, until golden. Tip out and set aside.
- Transfer the eggs to a bowl of cold water to cool, then carefully peel off the shells. If you like, you can separate the yolks from the whites at this point: slice a knife down the side of each white and gently pop the yolk out.
- Add the eggs to a large bowl with the Greek yoghurt, cottage cheese and pesto. Grate in the Parmesan and squeeze in the juice of the lemon. Season with salt and black pepper, then, using a pizza cutter, smash everything together until nicely mashed and mixed. Stir through most of the toasted pine nuts, saving a few to scatter on top. Taste and add another squeeze of lemon juice and more salt and pepper if needed.
- Toast the bread and pile the smash onto each slice and serve. If you're prepping ahead transfer the smash into airtight containers and chill for up to 3 days.