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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines golden toasted gluten-free bread with creamy cottage cheese and sliced avocado, topped with sesame seeds for a subtle crunch. On the side, fluffy scrambled eggs seasoned with salt and pepper pair beautifully with fresh lamb’s lettuce, juicy mango, and tart raspberries. A vibrant and wholesome start to your day.
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Toast the bread until golden.
Make the scrambled eggs by cooking eggs with salt and pepper in a pan until fluffy and set.
Spread cottage cheese onto the toast and top with sliced avocado and sesame seeds.
Serve the scrambled eggs on the side with lamb’s lettuce, mango, and raspberries.
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For extra flavor, add a squeeze of lemon juice to the avocado slices.
Use ripe mango and fresh raspberries for the best taste.
Can I use regular bread instead of gluten-free?
Yes, you can substitute gluten-free bread with regular bread if you don’t have dietary restrictions.
How do I know when the scrambled eggs are done?
The scrambled eggs are done when they are fluffy and set but still slightly moist.
Can I use a different type of cheese?
Yes, you can use cream cheese or ricotta as alternatives to cottage cheese.
What can I use instead of lamb’s lettuce?
You can substitute lamb’s lettuce with spinach or arugula.
Can I make this recipe vegan?
To make this recipe vegan, use a plant-based bread, replace eggs with tofu scramble, and substitute cottage cheese with a vegan cheese spread.
