Oven-Baked Eggs & Cottage Cheese on Toasted Sourdough
Creamy oven-baked scrambled eggs with cottage cheese on toasted sourdough, topped with fresh herbs and Parmesan. Hands-off breakfast ready in 30 minutes.
Best for breakfast
Creamy, hands-off scrambled eggs that bake in the oven instead of standing over the stove. Cottage cheese melts into the eggs for a soft, almost custardy texture, finished with fresh herbs and a shower of finely grated Parmesan on crisp sourdough. Perfect for breakfast, brunch, or a light lunch. Tip: Want more bite? Add a pinch of chili flakes or a few thinly sliced spring onions before baking. Good cottage cheese matters here — look for one that's creamy and fresh, not watery.
Ingredients
- 250 g (1 cup) Cottage cheese , full-fat
- 4 large large egg
- 2 tsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 4 slices whole-grain sourdough bread
- 1-2 tbsp chopped Fresh dill
- 1-2 tbsp chopped fresh chives
- 1-2 tbsp chopped fresh parsley
- 50 g (1/2 cup) grated Parmesan
Instructions
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1
Heat the oven to 200°C (180°C fan / 400°F).
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2
Spoon the cottage cheese into a small ovenproof dish. Crack the eggs on top, drizzle with olive oil, and season with salt and pepper.
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3
Bake in the middle of the oven for about 15 minutes.
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4
Remove from the oven and stir everything together with a fork until creamy and combined — the eggs will be softly set.
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5
Return to the oven and bake for another 10 minutes, until just set but still moist.
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6
Spoon the scramble onto hot toasted sourdough. Scatter generously with fresh herbs and finely grated Parmesan. Eat immediately.