Pesto Cottage Cheese Eggs (Print Version)

Fluffy eggs combined with basil pesto and cottage cheese for a fresh, creamy breakfast or brunch.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)
03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tablespoons basil pesto

→ Seasonings

05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast for serving

# Steps to Follow:

01 - In a medium bowl, whisk together eggs, milk or cream if using, salt, and pepper until smooth and uniform.
02 - Heat a nonstick skillet over medium-low heat and add the basil pesto, warming gently for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet and let it sit undisturbed for 10 to 15 seconds, then gently stir using a spatula, moving eggs from the edges toward the center.
04 - When eggs begin to set but remain creamy, fold in cottage cheese and continue stirring gently until softly scrambled and the cheese is warmed through.
05 - Take the skillet off the heat immediately to prevent overcooking and maintain a creamy texture.
06 - Plate the scrambled eggs and optionally garnish with extra pesto, fresh basil leaves, and grated Parmesan. Serve alongside crusty bread or toast.

# Additional Tips::

01 -
  • Protein-packed enough to keep you full without the heavy feeling of a traditional breakfast.
  • The cottage cheese creates this unexpected creaminess that makes regular scrambled eggs feel plain by comparison.
  • Comes together faster than toast would take to pop up, but tastes like you spent actual time on it.
02 -
  • Temperature control is everything—medium-low heat is not a suggestion, it's the actual secret to creamy eggs instead of tough ones.
  • Cottage cheese clumps are a feature, not a bug, but they soften faster if you don't stir aggressively once you add them.
  • Pesto contains salt, so taste before you add your full 1/4 teaspoon or you'll end up with something uncomfortably salty.
03 -
  • Use a rubber or silicone spatula, not wood or metal, so you can gently move the eggs without breaking them into tiny pieces.
  • If your pesto is very thick, warm it in the pan for an extra few seconds so it distributes evenly instead of clumping in one spot.
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